Creamy Garlic Bread Soup (Printable view)

Velvety soup with garlic, bread, cream, and Parmesan for comforting flavor and warmth.

# What You Need:

→ Bread

01 - 4 cups day-old rustic bread cubes (approximately 7 oz)

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream (240 ml)
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

→ Liquids

11 - 4 cups vegetable broth (1 quart)

→ Seasoning

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

# How To Make:

01 - Heat olive oil and butter in a large pot over medium heat. Add onion, celery, and a pinch of salt. Sauté for 5 minutes until softened.
02 - Incorporate minced garlic and thyme, cooking for 2 minutes while stirring frequently to prevent burning.
03 - Add bread cubes, stirring to coat with the aromatics and fat. 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 simmer, cover, and cook for 15 minutes, stirring occasionally until bread softens thoroughly.
05 - Remove thyme sprig. Blend 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. Simmer gently for 3 to 4 minutes until heated through and slightly thickened. Adjust seasoning with salt and pepper.
07 - Ladle into bowls, garnish with chopped parsley and additional Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes fancy but comes together in under an hour, making weeknight dinners feel less rushed.
  • The soup gets thick and creamy without any cream reduction tricks, just bread doing what bread does best.
  • Garlic bread lovers finally get to enjoy their favorite flavors in a bowl that won't leave their fingers greasy.
02 -
  • Don't skip toasting the bread in the fat before adding broth—that's where the garlic bread flavor actually comes from, not from the garlic alone.
  • If your soup seems too thick after blending, thin it with a splash more broth; if it's too thin, let it simmer a few extra minutes or stir in a touch more Parmesan.
  • Blend the soup hot, not cold, so the cream incorporates smoothly without separating.
03 -
  • Make this soup the day before and reheat it gently; flavors deepen and meld overnight, making it even more comforting.
  • If you're cooking for someone dairy-free, use oat cream instead of heavy cream and nutritional yeast mixed with a little salt instead of Parmesan—the result is surprisingly creamy and rich.
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