Creamy Garlic Bread Soup (Printable)

Velvety blend of garlic, rustic bread, and creamy broth ideal for warming meals.

# What You Need:

→ Bread

01 - 4 cups day-old rustic bread cubes (about 7 oz), preferably sourdough or country loaf

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream (8 fl oz)
04 - 1 cup grated Parmesan cheese (3.5 oz)

→ Vegetables & Aromatics

05 - 2 tablespoons olive oil
06 - 1 medium yellow onion, finely chopped
07 - 6 large garlic cloves, minced
08 - 1 stalk celery, finely chopped
09 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme
10 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Liquids

11 - 4 cups vegetable broth (32 fl oz)

→ Seasoning

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion, celery, and a pinch of salt. Cook, stirring occasionally, for 5 minutes until softened.
02 - Add minced garlic and thyme, stirring frequently. Cook for 2 minutes until aromatic but not browned.
03 - Incorporate bread cubes into the pot, stirring to coat them thoroughly with the aromatics and fats. Toast for 3 to 4 minutes, allowing the bread to absorb flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until bread softens completely.
05 - Remove thyme sprig and blend the soup using an immersion blender or transfer in batches to a countertop blender until smooth and creamy.
06 - Stir in heavy cream and Parmesan cheese. Gently simmer for 3 to 4 minutes until warmed through and slightly thickened. Season with additional salt and pepper to taste.
07 - Ladle soup into bowls and garnish with chopped parsley and extra Parmesan if desired. Serve hot.

# Expert Hints:

01 -
  • The soup practically makes itself creamy without heavy cream being the star—the bread does the real work and you'll taste the difference.
  • It transforms day-old bread into something elegant, which feels like getting away with something delicious.
  • Four cups of soup in 45 minutes flat, and your whole kitchen smells like a fancy bistro instead of your usual weeknight.
02 -
  • Never skip the toasting step—3 minutes might feel short, but it's where the bread develops a subtle nutty flavor that carries through the entire soup.
  • If your soup feels too thick after blending, don't panic; you can thin it with a splash more broth or even a little milk, but it's almost impossible to thicken it back up, so go slow.
  • The soup tastes even better the next day after the flavors have melded, so don't hesitate to make it ahead and reheat it gently on the stove.
03 -
  • Let the soup cool slightly before blending if using a regular blender—hot liquid plus air equals dangerous splatters.
  • If you're making this for someone with dietary restrictions, the bread is the only thing tying you to wheat, so gluten-free versions work beautifully with the same technique.
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