Creamy Garlic Bread Soup (Print)

Velvety blend of garlic and rustic bread with creamy, comforting warmth for cooler days.

# What you'll need:

→ Bread

01 - 4 cups day-old rustic bread cubes (approximately 200 g), preferably sourdough or country loaf

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream (240 ml)
04 - 1 cup grated Parmesan cheese (100 g)

→ 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 liter)

→ 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 the onion, celery, and a pinch of salt. Cook for 5 minutes until softened.
02 - Stir in minced garlic and thyme. Cook for 2 minutes, stirring frequently to prevent burning and to release aromas.
03 - Add bread cubes to the pot and stir to coat with the aromatics and fats. Toast for 3 to 4 minutes to allow 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 softens completely.
05 - Discard the thyme sprig. Use an immersion blender or transfer soup in batches to a blender, blending 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 as needed.
07 - Ladle soup into bowls, garnish with chopped parsley and additional Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • It transforms stale bread into something luxurious instead of tossing it out.
  • The whole thing comes together in under an hour and feels far fancier than the effort demands.
  • One spoonful tastes like garlic bread and soup had a creamy, sophisticated baby.
02 -
  • Don't skip toasting the bread cubes in the fat; that's where the garlic bread flavor actually comes from.
  • Blend it smooth—any graininess means the bread didn't soften enough or you need to blend longer.
  • Taste before adding all the Parmesan; you might need less than you think because it becomes very savory.
03 -
  • Rub your bread cubes with a cut garlic clove before adding them to the pot for extra garlic flavor without overpowering.
  • Use good Parmesan, not the pre-grated stuff in the green can; it melts differently and tastes cleaner.
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