Creamy Garlic Bread Soup (Printable)

Velvety, flavorful blend of garlic, bread, and cream in a rich broth for cozy dining moments.

# What You'll Need:

→ Bread

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

→ Dairy

02 - 2 tbsp unsalted butter
03 - 1 cup (8 fl oz) 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 more for garnish)

→ Liquids

11 - 4 cups (34 fl oz) vegetable broth

→ 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 onion, celery, and a pinch of salt. Cook for 5 minutes until softened.
02 - Stir in minced garlic and thyme. Cook for 2 minutes until fragrant, stirring frequently to prevent burning.
03 - Incorporate bread cubes, stirring to coat with aromatics and fat. Toast for 3 to 4 minutes to absorb flavors.
04 - Pour in vegetable broth and bring to boil. Reduce to a simmer, cover, and cook for 15 minutes, stirring occasionally until bread softens.
05 - Remove thyme sprig. Use immersion or countertop blender to puree the soup until smooth and creamy.
06 - Stir in heavy cream and Parmesan. Simmer gently for 3 to 4 minutes until heated through and slightly thickened. Season with salt and black pepper to taste.
07 - Ladle into bowls and garnish with chopped parsley and additional Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • The bread transforms into pure comfort — it's like garlic bread and a warm hug merged into one bowl.
  • Comes together faster than you'd expect, leaving your kitchen smelling like a cozy European bistro.
  • Uses pantry staples you probably already have, with no fancy techniques required.
02 -
  • Don't skip toasting the bread cubes — that 3 to 4 minute step is where the flavors deepen and the bread stops tasting like an afterthought.
  • If your soup seems too thick after blending, thin it gently with more broth rather than water, which would dilute the flavor you've worked to build.
03 -
  • Keep the heat gentle once the cream goes in — rushing to a boil can separate it and make the soup grainy instead of silky.
  • An immersion blender gives you more control than a countertop blender and keeps you from having to transfer scalding liquid in batches.
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