Creamy Garlic Bread Soup (Printable)

A comforting blend of creamy broth, garlic, and bread flavors for warming meals.

# What You Need:

→ Bread

01 - 4 cups (200 g) day-old rustic bread, cubed (preferably sourdough or country loaf)

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup (240 ml) heavy cream
04 - 1 cup (100 g) grated Parmesan cheese

→ Vegetables & Aromatics

05 - 2 tablespoons olive oil
06 - 1 medium yellow onion, finely chopped
07 - 6 large garlic cloves, minced
08 - 1 celery stalk, 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 (1 liter) vegetable broth

→ Seasoning

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

# How-To Steps:

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 - Stir in minced garlic and thyme. Cook for 2 minutes until fragrant, stirring frequently to prevent burning.
03 - Add bread cubes and stir to coat with aromatics and fat. Toast for 3 to 4 minutes to absorb the 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.
05 - Remove thyme sprig. Blend soup until smooth using an immersion blender or countertop blender in batches.
06 - Stir in heavy cream and Parmesan cheese. Simmer gently for 3 to 4 minutes until heated through and slightly thickened. Adjust salt and pepper to taste.
07 - Ladle soup into bowls. Garnish with chopped parsley and optional extra Parmesan. Serve hot.

# Expert Advice:

01 -
  • It tastes like the best garlic bread you've ever had, but you can eat it with a spoon.
  • The whole thing comes together in under an hour, making it perfect for weeknight coziness or impressing guests without stress.
  • Day-old bread isn't a problem—it's actually the secret ingredient that makes the soup silky and rich.
02 -
  • If your soup seems too thick after blending, don't panic—just whisk in a bit more broth or cream until it reaches the consistency you want; if it's too thin, simmer it uncovered for a few minutes to reduce.
  • Don't skip removing the thyme sprig before blending, or you'll end up with tough little pieces that feel like eating pine needles.
  • Tasting as you season is crucial because the Parmesan adds saltiness, so add salt in stages rather than all at once.
03 -
  • Before adding bread to the pot, rub the cubes with a cut garlic clove for an extra whisper of raw garlic that adds complexity and prevents the soup from tasting one-dimensional.
  • If you're worried about the soup being too rich, you can use half-and-half instead of heavy cream, or even thin it with a touch of milk—the Parmesan will still carry the flavor beautifully.
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