Creamy Garlic Bread Flavor (Printable)

Rich, comforting soup blending garlic and bread flavors in a smooth, creamy broth, ideal for chilly evenings.

# What You'll Need:

→ Bread

01 - 4 cups (about 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 & 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, plus extra for garnish

→ Liquids

11 - 4 cups (34 fl oz) vegetable broth

→ Seasoning

12 - 1/2 tsp salt, or 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 onion, celery, and a pinch of salt. Sauté for 5 minutes until softened.
02 - Add minced garlic and thyme. Cook for 2 minutes until fragrant, stirring frequently to prevent burning.
03 - Stir in bread cubes, coating well with aromatics and fat. Toast for 3 to 4 minutes to absorb flavors.
04 - Pour in vegetable broth. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally until bread softens.
05 - Remove thyme sprig. Using an immersion blender or countertop blender, puree 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. Adjust seasoning with salt and pepper.
07 - Ladle into bowls, garnish with chopped parsley and extra Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes like garlic bread in a bowl, which means you get all the comfort with none of the work of buttering individual slices.
  • Day-old bread becomes the star instead of waste, transforming into something silky and rich.
  • Ready in under an hour, so it fits into a weeknight without any fuss.
02 -
  • Don't skip toasting the bread cubes—that brief time in the hot fat is what gives the soup its depth and keeps it from tasting like plain bread soup.
  • Fresh thyme makes a noticeable difference here, so if you're using dried, use half the amount because it's more concentrated.
  • Undercook the bread slightly at first because it continues to soften in the broth and turns to mush if you're not paying attention.
03 -
  • Make this on a day when your kitchen can smell like a garlicky dream for hours—it's not a quick-cooking kind of situation, it's a slow-unfold kind of meal.
  • Store leftovers in the fridge for up to 3 days, and it actually tastes better the next day after flavors have had time to settle and deepen.
Go Back