Creamy Garlic Bread Soup (Print Version)

Velvety soup featuring garlic, toasted bread, and creamy Parmesan in a smooth, comforting blend.

# What You'll Need:

→ Bread

01 - 4 cups day-old rustic bread, cubed (approximately 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 & 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 It:

01 - Heat olive oil and unsalted butter in a large pot over medium heat. Add chopped onion, celery, and a pinch of salt. Cook for 5 minutes until softened.
02 - Incorporate minced garlic and thyme sprig or dried thyme. Sauté for 2 minutes until fragrant, stirring frequently to prevent burning.
03 - Add bread cubes to the pot and stir to coat them evenly with the aromatics and melted fats. 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. Use an immersion blender or transfer in batches to a blender and process until smooth and creamy.
06 - Stir in heavy cream and grated Parmesan. Simmer gently for 3 to 4 minutes until heated through and slightly thickened. Adjust seasoning with salt and black pepper.
07 - Ladle soup into bowls. Garnish with chopped fresh parsley and extra Parmesan if desired. Serve warm.

# Additional Tips::

01 -
  • It transforms humble bread into pure velvet without a single fancy ingredient you don't already have.
  • The whole thing comes together in under an hour, which feels almost unfair for how impressive it tastes.
  • One pot, minimal fuss, and it freezes beautifully if you ever manage not to eat it all at once.
02 -
  • Don't use fresh bread or the soup turns gluey instead of creamy—day-old or older is non-negotiable, so plan accordingly or let bread sit out overnight.
  • If your soup tastes flat despite the ingredients, it's almost certainly under-salted; this is the one place where you truly season to taste, so keep the shaker close.
  • Blend until completely smooth; any remaining bread chunks will catch in your teeth and ruin the entire elegant effect.
03 -
  • Rub your bread cubes with a cut garlic clove before adding them to the pot if you want to lean harder into the garlic bread flavor without adding more raw garlic.
  • Make this soup a day ahead and let it sit overnight in the fridge; the flavors deepen and become more integrated, almost like they've had time to think things through.
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