Description
This Creamy Garlic Bread Soup is rich, velvety, and packed with roasted garlic flavor. Made with toasted bread, butter, and cream, it’s the ultimate cozy comfort food—perfect for chilly nights!
Ingredients
Units
Scale
- 1 whole head of garlic
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 4 cups vegetable or chicken broth
- 2 cups stale bread, cubed (French bread or sourdough)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream (or half & half)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Roast the garlic – Preheat oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Let cool, then squeeze out the roasted garlic cloves.
- Sauté the onion – In a large pot, melt butter over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Simmer the soup – Add roasted garlic, broth, cubed bread, salt, pepper, and thyme. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Blend until smooth – Use an immersion blender (or a regular blender) to puree the soup until creamy.
- Add cream & cheese – Stir in heavy cream and Parmesan cheese. Simmer for 5 more minutes.
- Serve & garnish – Ladle into bowls and top with fresh parsley. Enjoy warm with extra toasted bread!
Notes
- Make It Extra Creamy: Add more heavy cream or a splash of milk.
- Dairy-Free Option: Use coconut milk instead of cream and nutritional yeast instead of Parmesan.
- Spicy Kick: Add a pinch of red pepper flakes for heat.