Creamy Garlic Bread Soup (Printable Copy)

Velvety soup combining garlic, toasted bread, and Parmesan in a creamy broth.

# What You Need:

→ Bread

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

→ Dairy

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

→ Vegetables and 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, plus extra for garnish

→ 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 the 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 - Stir in bread cubes, ensuring they are well coated with the aromatics and fats. Toast for 3 to 4 minutes to allow absorption of 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 becomes very soft.
05 - Remove thyme sprig. Use an immersion blender or transfer in batches to a countertop blender 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 as needed.
07 - Ladle soup into bowls. Garnish with chopped parsley and additional Parmesan cheese, if desired. Serve hot.

# Expert Advice:

01 -
  • It transforms humble pantry staples into something elegant enough to serve guests, yet casual enough for a Tuesday night.
  • The whole thing comes together in under an hour, and your kitchen fills with that unmistakable roasted garlic perfume that makes everyone ask what you're making.
  • Each spoonful is silky and deeply garlicky without tasting heavy, thanks to the bread doing all the thickening work naturally.
02 -
  • Day-old bread is essential—fresh bread becomes gluey and won't break down into that silky texture; stale bread dissolves into creaminess naturally.
  • Add the cream at the very end and simmer gently; boiling it hard can cause it to break and look grainy instead of luxurious.
03 -
  • Make a double batch and freeze it in portions—it reheats beautifully and tastes even better the next day as the flavors meld.
  • If you want a lighter version, use half-and-half instead of heavy cream, or even a splash of whole milk mixed with a bit of butter for creaminess without the heaviness.
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