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:

1 head of garlic
2 tablespoons olive oil, divided
1 small onion, chopped
4 cups day-old bread, torn into bite-sized pieces (rustic or sourdough works best)
4 cups vegetable broth (or chicken broth)
1/2 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper, to taste
Grated Parmesan cheese, for topping (optional)
Chopped parsley, for garnish (optional)

For the Homemade Croutons:

2 cups cubed bread (fresh or day-old)
2 tablespoons olive oil
1/2 teaspoon garlic powder
Salt, to taste

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Instructions

Roast the Garlic:

Preheat oven to 400°F (200°C).
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:

In a large pot, heat 1 tablespoon olive oil over medium heat.
Add chopped onion and sauté until soft, about 4–5 minutes.
Stir in the roasted garlic, thyme, salt, and pepper.
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.
Stir in the cream and simmer for 5 more minutes. For a smoother texture, blend the soup with an immersion blender (optional).
Taste and adjust seasoning as needed.

Make the Croutons:

While soup simmers, toss cubed bread with olive oil, garlic powder, and salt.
Spread on a baking sheet and bake at 375°F (190°C) for 10–15 minutes, stirring once, until golden and crispy.

Serve:

Ladle the soup into bowls. Top with homemade croutons, grated Parmesan, and fresh parsley if desired.

Notes

Any hearty bread works great – French, Italian, sourdough, or even a rustic whole wheat.
To make it vegan, use plant-based cream or canned coconut milk and skip the Parmesan.
Add a splash of white wine for extra depth.