Creamy Garlic Bread Soup (Printable)

A rich, comforting soup blending garlic and toasted bread in a smooth, creamy broth.

# Components:

→ Bread

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

→ Dairy

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

→ 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, plus extra for garnish

→ Liquids

11 - 4 cups (1 quart) vegetable broth

→ Seasoning

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

# Directions:

01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion, celery, and a pinch of salt. Cook for 5 minutes until softened.
02 - Incorporate minced garlic and thyme. Stir frequently and cook for 2 minutes until fragrant without browning the garlic.
03 - Add cubed bread, stirring well to coat with the aromatics and fat. Toast for 3 to 4 minutes, allowing the bread to absorb flavors.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, stirring occasionally, until bread softens thoroughly.
05 - Remove thyme sprig. Use an immersion blender or transfer in batches to a blender and puree the mixture until smooth and creamy.
06 - Stir in heavy cream and grated Parmesan. Simmer gently for 3 to 4 minutes until warmed through and slightly thickened. Adjust seasoning with salt and pepper.
07 - Ladle into bowls, garnish with chopped parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms day-old bread into liquid gold—nothing goes to waste, and the flavor gets better for it.
  • The entire thing comes together in under an hour, so you can serve something restaurant-worthy on a Tuesday night.
  • It's rich enough to feel indulgent but light enough that you won't feel stuffed afterward.
02 -
  • Don't skip the initial sautéing of onions and celery—this caramelization is what prevents the soup from tasting one-dimensional and garlicky.
  • If your soup breaks or looks separated after adding the cream, reduce the heat to very low and whisk constantly rather than stirring; the emulsion will come back together.
  • Taste constantly as you cook because the salt in the Parmesan and broth adds up faster than you'd expect.
03 -
  • Rub your bread cubes with a cut garlic clove before tossing them in the pot for an extra layer of garlic flavor that feels more intentional than just relying on the minced garlic.
  • Use an immersion blender rather than a regular blender when possible—it keeps the soup warmer and smoother, with fewer air bubbles that can make it look less luxurious.
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