Creamy Garlic Bread Soup (Print Version)

Velvety soup blending garlic, bread, and cream for a warm, satisfying flavor in every bowl.

# What You’ll Need:

→ Bread

01 - 4 cups (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 and 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

→ Liquids

11 - 4 cups (34 fl oz) vegetable broth

→ Seasoning

12 - 1/2 tsp salt, adjust 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 the onion, celery, and a pinch of salt. Cook for 5 minutes until softened.
02 - Incorporate minced garlic and thyme. Cook for 2 minutes, stirring frequently to prevent burning.
03 - Add bread cubes, stirring to coat with aromatics and fat. Toast for 3 to 4 minutes allowing the bread to absorb flavors.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, stirring occasionally, until bread is very soft.
05 - Remove thyme sprig. Using an immersion blender or countertop blender, puree the 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. Season with salt and pepper to taste.
07 - Ladle soup into bowls, garnish with chopped parsley and extra Parmesan if desired. Serve immediately warm.

# Additional Tips::

01 -
  • It tastes like garlic bread somehow transformed into a silky hug you can sip from a spoon.
  • The whole thing comes together in under an hour, making it perfect for those evenings when you need comfort fast.
  • It's naturally vegetarian and always impresses people who expect it to taste way more complicated than it actually is.
02 -
  • Day-old bread is non-negotiable—fresh bread will turn to wallpaper paste instead of creating that creamy texture you're after.
  • Don't skip the toasting step where you coat the bread in butter and aromatics, because that's where all the garlic bread magic lives.
  • If your soup seems too thick after blending, thin it with a splash more broth rather than adding more cream, which can make it feel heavy.
03 -
  • Rub the bread cubes with a cut garlic clove before they go into the pot if you want that garlic flavor to hit even harder.
  • Use freshly grated Parmesan rather than the pre-shredded kind—it melts silkier and tastes noticeably brighter.
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