Why You’ll Love This Recipe
The beauty of this garlic bread soup lies in its simplicity and heartiness. The savory broth is infused with aromatic garlic, thyme, and onions, then thickened with soft, soaked French bread, turning it into a creamy, velvety soup. The addition of heavy cream and Parmesan cheese gives it a rich, comforting finish. Meanwhile, the homemade croutons bring a crunchy contrast to the smooth texture of the soup. It’s the ultimate cozy dish that combines the best of garlic bread and soup in one bowl!
Ingredients
For the Garlic Bread Soup:
- 14 ounces day-old French bread, cubed
- 8 cups chicken broth (reduced-sodium)
- 1 medium-sized yellow onion, diced
- 2 bay leaves
- 1 teaspoon thyme
- 2 teaspoons olive oil
- 2 tablespoons minced garlic
- 1 teaspoon salt
- Dash of pepper
- ½ cup heavy whipping cream
- ½ cup grated Parmesan cheese
For the Homemade Croutons:
- 2 cups French bread, cut into 1-inch cubes
- 3 tablespoons butter, melted
- 1 tablespoon minced garlic
- 1 teaspoon basil
- ½ teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Homemade Croutons:
- Prepare the croutons: Preheat your oven to 375°F (190°C). In a large bowl, toss the French bread cubes with melted butter, minced garlic, basil, and salt. Make sure the bread cubes are evenly coated.
- Bake the croutons: Spread the bread cubes in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden brown and crispy. Stir halfway through to ensure even baking. Set aside.
Garlic Bread Soup:
- Cook the onion and garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
- Add the broth and herbs: Pour in the chicken broth, then add the bay leaves and thyme. Stir to combine and bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
- Add the bread: Stir in the cubed day-old French bread and cook for 5-7 minutes, or until the bread has softened and begun to break down into the soup, thickening it slightly.
- Blend the soup: Remove the bay leaves. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
- Finish the soup: Stir in the heavy whipping cream and grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper, if necessary. Allow the soup to simmer for a few more minutes to heat through.
Serve:
- Serve the soup: Ladle the creamy garlic bread soup into bowls and top with the homemade croutons. You can garnish with additional grated Parmesan or fresh herbs, if desired.
Servings and Timing
- Servings: 4–6 servings
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian version: Use vegetable broth instead of chicken broth for a vegetarian-friendly version of the soup.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy twist.
- Herbed croutons: Experiment with different herbs like thyme, oregano, or rosemary for the croutons to complement the flavors of the soup.
- Cheese lovers: Add extra cheese to the soup or sprinkle more Parmesan on top of the croutons for extra flavor.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits.
- Reheating: To reheat the soup, gently warm it on the stove over low heat, stirring occasionally. Add a splash of chicken broth or water to loosen it up if needed. You can also reheat the croutons in a 375°F (190°C) oven for a few minutes to make them crispy again.
FAQs
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Let it cool to room temperature before storing it in the refrigerator. Reheat on the stovetop when ready to serve. Keep the croutons separate until you’re ready to serve to maintain their crispiness.
Can I use fresh bread instead of day-old bread?
Day-old bread is ideal because it absorbs the broth better without falling apart, but fresh bread can be used as well. If using fresh bread, let it sit out for a few hours to dry out a little before cubing it.
Can I freeze garlic bread soup?
Yes, you can freeze the soup. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Reheat on the stove, adding more liquid if necessary. It’s best to freeze the soup and croutons separately, as the croutons may lose their crispiness when frozen.
Can I make the croutons ahead of time?
Yes, you can make the croutons ahead of time and store them in an airtight container for up to 2-3 days. Reheat them in the oven before serving for a crispy texture.
Can I make this soup vegan?
To make the soup vegan, use vegetable broth, coconut cream (or other non-dairy cream), and skip the Parmesan or use a vegan cheese substitute. You can also use olive oil instead of butter for the croutons.
Conclusion
This creamy garlic bread soup with homemade croutons is the ultimate comfort food. With a smooth, garlicky base and crispy, buttery croutons, it’s perfect for warming up on a cold day. The simple ingredients come together to create a satisfying, rich dish that everyone will love. Whether enjoyed as a hearty meal or a side to your favorite dinner, this soup is sure to become a favorite in your recipe collection!
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Creamy Garlic Bread Soup with Homemade Croutons
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This creamy garlic bread soup with homemade croutons is the ultimate comfort food, blending a smooth, garlicky base with crispy, buttery croutons. Made with day-old French bread, chicken broth, and rich cream, this soup is perfect for chilly evenings and sure to impress your family or guests. The homemade croutons add an irresistible crunch, making this dish both hearty and satisfying.
Ingredients
For the Garlic Bread Soup:
14 ounces day-old French bread, cubed
8 cups chicken broth (reduced-sodium)
1 medium-sized yellow onion, diced
2 bay leaves
1 teaspoon thyme
2 teaspoons olive oil
2 tablespoons minced garlic
1 teaspoon salt
Dash of pepper
½ cup heavy whipping cream
½ cup grated Parmesan cheese
For the Homemade Croutons:
2 cups French bread, cut into 1-inch cubes
3 tablespoons butter, melted
1 tablespoon minced garlic
1 teaspoon basil
½ teaspoon salt
Instructions
For the Homemade Croutons:
-
Preheat your oven to 375°F (190°C).
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Toss the French bread cubes with melted butter, garlic, basil, and salt.
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Spread the bread cubes on a baking sheet and bake for 10-12 minutes, stirring halfway, until golden brown and crispy. Set aside.
For the Garlic Bread Soup:
4. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for 1-2 minutes until fragrant.
5. Pour in the chicken broth, add bay leaves and thyme. Bring to a simmer and cook for 10 minutes.
6. Stir in the cubed French bread and cook for 5-7 minutes until it softens and breaks down, thickening the soup.
7. Remove bay leaves and blend the soup until smooth using an immersion blender or a regular blender.
8. Stir in heavy cream and Parmesan cheese, adjust seasoning with salt and pepper. Simmer for another few minutes to heat through.
To Serve:
9. Ladle the soup into bowls and top with homemade croutons. Garnish with additional Parmesan or fresh herbs, if desired.
Notes
Vegetarian Version: Use vegetable broth instead of chicken broth for a vegetarian option.
Spicy Kick: Add a pinch of red pepper flakes or hot sauce to the soup for extra heat.
Herbed Croutons: Experiment with different herbs like thyme, oregano, or rosemary for the croutons.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
