Creamy Garlic Bread Soup (Print Version)

Velvety soup combining garlic, bread, and herbs for a comforting and flavorful dish.

# Ingredient List:

→ Bread

01 - 4 cups day-old rustic bread cubes (approximately 7 oz, sourdough or country loaf preferred)

→ Dairy

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

→ 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 vegetable broth (1 quart)

→ Seasoning

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

# Steps:

01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion, celery, and a pinch of salt. Sauté for 5 minutes until softened.
02 - Add minced garlic and thyme to the pot. Cook for 2 minutes until fragrant, stirring frequently to prevent burning.
03 - Incorporate the bread cubes into the pot, stirring to coat evenly with the aromatics and fat. Toast for 3 to 4 minutes to absorb flavors.
04 - Pour in vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally until bread is very soft.
05 - Remove the thyme sprig. Puree the soup using an immersion blender or standard blender in batches until smooth and creamy.
06 - Stir in heavy cream and Parmesan cheese. Gently simmer for 3 to 4 minutes until heated through and slightly thickened. Adjust salt and pepper to taste.
07 - Ladle soup into bowls and garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately.

# Helpful Hints:

01 -
  • It transforms humble bread into something luxuriously creamy without any heavy cream cooking down for hours.
  • The whole recipe comes together in under 45 minutes, perfect for those evenings when you need warmth and nothing fancy.
  • Garlic lovers will find this tastes like the best parts of garlic bread—all the flavor, none of the carb overload.
02 -
  • Don't use fresh bread—it'll turn to mush before the flavors meld, and the soup will taste mushy instead of creamy.
  • If your soup breaks or looks oily after adding the cream, you probably pushed the heat too high; turn it down and whisk gently until it comes back together.
  • Immersion blenders work better than countertop blenders for this—they keep the soup warmer and require less transfer, which means fewer dishes and better texture.
03 -
  • Use a good quality broth—it's one of only four liquid ingredients, so it carries the entire dish on its shoulders.
  • Don't rush the toasting step; those 3–4 minutes are when the bread cubes actually absorb garlic flavor instead of just sitting in hot liquid.
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