Creamy Garlic Bread Soup (Printable Version)

A velvety blend of garlic, bread, and cream creating a comforting and rich soup for cool nights.

# What You'll Need:

→ Bread

01 - 4 cups day-old rustic bread, cubed (about 7.1 oz)

→ Dairy

02 - 2 tbsp unsalted butter
03 - 1 cup heavy cream (240 ml)
04 - 1 cup grated Parmesan cheese (3.5 oz)

→ Vegetables & Aromatics

05 - 2 tbsp 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 tsp dried thyme
10 - 2 tbsp fresh parsley, chopped

→ Liquids

11 - 4 cups vegetable broth (1 quart)

→ Seasoning

12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp 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. Sauté for 5 minutes until softened.
02 - Incorporate minced garlic and thyme. Cook for 2 minutes until fragrant, stirring frequently to prevent burning.
03 - Add the bread cubes, stirring to coat them with the aromatics and fats. Toast for 3 to 4 minutes to absorb flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes, stirring occasionally until bread is very soft.
05 - Remove thyme sprig. Use an immersion blender or regular blender in batches to puree soup until smooth and creamy.
06 - Stir in heavy cream and Parmesan cheese. Simmer gently for 3 to 4 minutes until heated through and slightly thickened. Adjust seasoning with salt and pepper.
07 - Ladle soup into bowls. Garnish with chopped parsley and extra Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • It transforms day-old bread into something elegant enough to serve guests without anyone suspecting it started as leftovers.
  • The entire pot comes together in under an hour, but tastes like it simmered all afternoon.
  • That first spoonful delivers the toasty, garlicky warmth of your favorite garlic bread, but in a bowl—no mess, all comfort.
02 -
  • Heavy cream is non-negotiable—using milk or even half-and-half will leave you with a soup that tastes thin and won't have that luxurious mouthfeel that makes people ask for your recipe.
  • Don't blend when the soup is too hot straight out of the pot; let it cool slightly first so you don't send hot liquid flying when you turn on the blender, and cover the top with a towel as an extra safety measure.
03 -
  • If your soup breaks or tastes grainy after adding the cream, it means the heat was too high; low and slow is the only way dairy plays nice with broth.
  • Make this soup a day ahead and reheat it gently—the flavors actually deepen overnight, and it becomes even more velvety as everything settles together.
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