Creamy Garlic Bread Soup (Printable version)

A rich, creamy blend of garlic, bread, and savory herbs in a warm, comforting broth.

# Needed ingredients:

→ Bread

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

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup (8 fl oz) heavy cream
04 - 1 cup (3.5 oz) 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 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 (33.8 fl oz) vegetable broth

→ Seasoning

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

# How to make it:

01 - Heat olive oil and butter in a large pot over medium heat. Add onion, celery, and salt. Cook for 5 minutes until softened.
02 - Add minced garlic and thyme to the pot. Stir frequently and cook for 2 minutes until fragrant.
03 - Add bread cubes to the pot, stirring to coat with the aromatic mixture. Toast for 3 to 4 minutes to absorb 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 is very soft.
05 - Remove thyme sprig. Blend soup using an immersion or countertop blender 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.
07 - Ladle soup into bowls. Garnish with chopped parsley and extra Parmesan if desired. Serve hot.

# Expert Suggestions:

01 -
  • It transforms humble bread into pure velvet without any fussiness or fancy techniques.
  • The garlic flavor is bold but not aggressive—it tastes like you spent hours on it when you really didn't.
  • You'll have a restaurant-quality soup ready in less time than it takes to order delivery.
02 -
  • Don't rush the blending step—a slightly chunky soup defeats the purpose; smooth is what makes this feel indulgent.
  • Add the cream and cheese gently at the end; if you let them boil hard, the soup can break or separate.
03 -
  • Use day-old bread so it absorbs the broth without dissolving into nothing—fresh bread will give you mush instead of soup.
  • Mince your garlic by hand if you have time; it cooks more evenly and won't turn to paste like a food processor sometimes does.
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