Why You’ll Love This Recipe
Creamy Garlic Bread Soup with Homemade Croutons is a rustic, comforting dish that transforms simple pantry staples into a rich and flavorful meal. Infused with roasted garlic and thickened with chunks of hearty bread, this soup is velvety, savory, and deeply satisfying. Topped with golden, crispy croutons, it’s the ultimate cozy bowl for garlic lovers.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oilwhole garlic bulbs (for roasting)yellow onion (chopped)day-old crusty bread (cubed)vegetable or chicken brothheavy creamparmesan cheese (grated)salt and black pepperfresh thyme or parsley (optional, for garnish)butter (for croutons)extra bread (cubed for croutons)
directions
Preheat oven to 400°F (200°C). Slice the tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden.
In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent.
Squeeze the roasted garlic cloves out of their skins and add to the pot, mashing them into the onions.
Add the cubed day-old bread and pour in the broth. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until bread softens and breaks down.
Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth and creamy.
Stir in heavy cream and grated parmesan cheese. Season with salt and pepper to taste. Simmer for another 5 minutes.
Meanwhile, make croutons by tossing bread cubes in melted butter and baking at 375°F (190°C) for 10-12 minutes until golden and crispy.
Serve the soup hot, topped with homemade croutons and fresh herbs if desired.
Servings and timing
This recipe serves 4 people.Preparation time: 10 minutesRoasting and cooking time: 50-55 minutesTotal time: 1 hour
Variations
Use sourdough or rye bread for added depth of flavor.
Add a splash of white wine during sautéing for a touch of acidity.
Mix in roasted cauliflower or leeks for extra body.
Use coconut cream for a dairy-free version.
Top with crispy pancetta or bacon for added texture and richness.
storage/reheating
Store leftover soup in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave until hot.Store croutons separately in an airtight container to keep them crisp.
FAQs
Can I use fresh bread?
Day-old or slightly stale bread works best as it soaks up the broth better.
Do I need to roast the garlic?
Yes, roasting brings out the sweet, mellow flavor that’s key to this soup.
Can I freeze this soup?
Yes, freeze without the cream and cheese. Add them after reheating for best texture.
Can I make it vegan?
Use plant-based broth, skip the cream and cheese, and replace with coconut milk and nutritional yeast.
What kind of bread is best?
Crusty artisan-style bread like baguette, sourdough, or ciabatta holds up best.
Can I use pre-made croutons?
Yes, but homemade adds a fresher, crunchier texture.
Is this soup very garlicky?
It’s garlicky but mellow thanks to roasting—the flavor is rich, not overpowering.
What if I don’t have an immersion blender?
A regular blender works too—just let the soup cool slightly before blending.
Can I make this ahead?
Yes, it reheats well and flavors deepen overnight.
Can I add protein?
Absolutely—grilled chicken or white beans make great additions.
Conclusion
Creamy Garlic Bread Soup with Homemade Croutons is a luxurious yet simple recipe that transforms humble ingredients into a cozy, flavorful bowl of comfort. With its silky texture and deep garlic flavor, it’s perfect for chilly evenings or when you crave something hearty and delicious.
Print
Creamy Garlic Bread Soup with Homemade Croutons
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
This Creamy Garlic Bread Soup is a delicious way to use up leftover bread. It’s loaded with roasted garlic, soft chunks of bread that melt into the broth, and finished with cream for a velvety texture. Topped with crispy homemade croutons, it’s the ultimate bowl of comfort.
Ingredients
For the Soup:
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1 head of garlic
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2 tablespoons olive oil, divided
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1 small onion, chopped
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4 cups day-old bread, torn into bite-sized pieces (rustic or sourdough works best)
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4 cups vegetable broth (or chicken broth)
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1/2 cup heavy cream
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1/2 teaspoon dried thyme
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Salt and pepper, to taste
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Grated Parmesan cheese, for topping (optional)
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Chopped parsley, for garnish (optional)
For the Homemade Croutons:
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2 cups cubed bread (fresh or day-old)
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2 tablespoons olive oil
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1/2 teaspoon garlic powder
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Salt, to taste
Instructions
Roast the Garlic:
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Preheat oven to 400°F (200°C).
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Cut the top off the garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let cool, then squeeze out the roasted garlic.
Make the Soup:
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In a large pot, heat 1 tablespoon olive oil over medium heat.
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Add chopped onion and sauté until soft, about 4–5 minutes.
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Stir in the roasted garlic, thyme, salt, and pepper.
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Add the torn bread pieces and broth. Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until the bread breaks down and thickens the soup.
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Stir in the cream and simmer for 5 more minutes. For a smoother texture, blend the soup with an immersion blender (optional).
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Taste and adjust seasoning as needed.
Make the Croutons:
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While soup simmers, toss cubed bread with olive oil, garlic powder, and salt.
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Spread on a baking sheet and bake at 375°F (190°C) for 10–15 minutes, stirring once, until golden and crispy.
Serve:
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Ladle the soup into bowls. Top with homemade croutons, grated Parmesan, and fresh parsley if desired.
Notes
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Any hearty bread works great – French, Italian, sourdough, or even a rustic whole wheat.
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To make it vegan, use plant-based cream or canned coconut milk and skip the Parmesan.
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Add a splash of white wine for extra depth.
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