Creamy Garlic Bread Soup (Printable)

A rich, velvety soup blending garlic and rustic bread with fresh herbs in a creamy broth.

# Ingredient List:

→ Bread

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

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1 cup grated Parmesan cheese (about 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, plus extra for garnish

→ Liquids

11 - 4 cups vegetable broth (32 fl oz)

→ Seasoning

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

# Steps:

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 - Add the minced garlic and thyme. Cook for 2 minutes until fragrant, stirring frequently to prevent burning.
03 - Stir in the bread cubes, ensuring they are evenly coated with the aromatics and fats. Toast for 3 to 4 minutes to allow bread to absorb flavors.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 15 minutes, stirring occasionally, until the bread is very soft.
05 - Remove the thyme sprig. Use an immersion blender or transfer the mixture to a countertop blender in batches to puree until smooth and creamy.
06 - Stir in the heavy cream and grated Parmesan. Simmer gently for 3 to 4 minutes until heated through and slightly thickened. Adjust seasoning with salt and pepper as needed.
07 - Ladle the soup into bowls. Garnish with chopped parsley and additional Parmesan cheese if desired. Serve hot.

# Tips from the Pros:

01 -
  • It transforms kitchen scraps into something restaurant-worthy, which never gets old.
  • The whole thing comes together in under an hour, and most of that is just simmering while you do something else.
  • Garlic lovers will feel truly seen by how the flavor deepens and mellows into something creamy and luxurious.
02 -
  • Don't skip the toasting step — it's the difference between soup that tastes like bread and soup that tastes like garlic bread.
  • If your blender leaves tiny bread bits floating around, keep blending; the creaminess comes from the bread breaking down completely, not from the cream.
  • Add the cream at the end, not earlier, or it can break if the soup gets too hot while simmering.
03 -
  • Rub the bread cubes with a cut garlic clove before toasting for extra garlic flavor that won't overpower because it's cooked gently into the bread.
  • Keep the heat low when simmering — a rolling boil can make the soup break and look separated rather than creamy.
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