Sometimes you just need something warm and cheesy.
This creamy garlic bread soup is the ultimate cozy bowl. It turns simple pantry staples into a rich, velvety masterpiece. You will love how the roasted garlic smells in your kitchen. It is the perfect way to warm up on a chilly evening.
Why This Recipe Is a Winner
This soup is pure comfort food at its best. It uses bread to create a naturally thick and creamy texture. You do not need fancy techniques to get restaurant-quality results. It is a fantastic choice for a slow Sunday or a quiet weeknight. Your family will beg for seconds of this savory treat.
The slow-roasted garlic provides a mellow, sweet flavor. It is never sharp or overpowering for little ones. This dish is especially soul-warming during the cold winter months. It feels like a hug in a bowl for everyone at the table.
Simple Method
Making this soup is much easier than it looks. You start by roasting whole heads of garlic until they are soft. Then, you simmer everything together in one big pot. An immersion blender does all the hard work for you. Even if you are a beginner cook, you can master this recipe.
Ingredients You’ll Need
Most of these items are likely already in your kitchen.
- 2 large heads of garlic
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 large yellow onion, finely diced
- 2 sprigs fresh thyme
- 4 cups low-sodium chicken stock
- 4 cups crusty sourdough bread cubes, divided
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Step-by-Step
- Preheat oven to 400°F (200°C); slice the tops off garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes until golden and soft.
- Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork into a smooth paste.
- In a large pot over medium heat, melt the butter and sauté the diced onion until translucent and tender, approximately 6 minutes.
- Add the garlic paste and thyme sprigs to the pot, then stir in the chicken stock and 2 cups of the bread cubes; simmer for 15 minutes to soften the bread.
- While the soup simmers, toss the remaining 2 cups of bread cubes with 2 tablespoons olive oil and Parmesan cheese, then bake at 400°F for 8-10 minutes until crispy.
- Remove the thyme sprigs from the pot and use an immersion blender to process the soup until it is completely smooth and aerated.
- Stir in the heavy cream, season with salt and pepper, and serve hot topped with the homemade Parmesan croutons and fresh parsley.
Best Ways to Enjoy It
Serve this soup hot in deep ceramic bowls. The homemade croutons add a wonderful crunch to every bite. Pair it with a simple side salad for a balanced meal. You could also serve it alongside roasted chicken. It makes a beautiful starter for a winter dinner party.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. Reheat gently on the stove over low heat. You may need to add a splash of broth if it thickens. For the best texture, reheat croutons in the toaster oven. This keeps them perfectly crispy for your next meal.
Tips for Best Results
- Don’t skip roasting the garlic for that deep, sweet flavor.
- Avoid using pre-minced garlic as it will be too bitter.
- Use a high-quality sourdough for the best soup texture.
- Roast the garlic a day early to save time at dinner.
- For a holiday twist, add a pinch of nutmeg to the cream.
- Top with extra Parmesan just before serving for more richness.
- Make sure to remove the thyme stems before blending.
- Pulse the blender slowly to avoid splashing hot liquid.
Ways to Switch It Up
- Swap chicken stock for vegetable broth to make it vegetarian.
- Use coconut cream instead of heavy cream for a dairy-free version.
- Add a dash of red pepper flakes for a little heat.
- Stir in some fresh spinach at the end for extra greens.
Common Questions
Is the garlic flavor too strong?
Roasting the garlic makes it very mild and sweet. It does not have the sharp bite of raw garlic. Most kids actually find it very pleasant and mellow.
Can I use a regular blender?
Yes, you can use a standard countertop blender. Just be very careful when blending hot liquids. Work in small batches and leave the lid slightly cracked.
What bread works best?
Sourdough or a crusty French loaf works best. These breads hold up well when simmered. They provide a great structure to the blended soup.
I hope this creamy garlic bread soup brings warmth to your home this winter. It is such a simple way to treat your family to something special. Happy cooking!
— Alex
Ingredients
- 2 large heads of garlic
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 large yellow onion, finely diced
- 2 sprigs fresh thyme
- 4 cups low -sodium chicken stock
- 4 cups crusty sourdough bread cubes, divided
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C); slice the tops off garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes until golden and soft.
- Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork into a smooth paste.
- In a large pot over medium heat, melt the butter and sauté the diced onion until translucent and tender, approximately 6 minutes.
- Add the garlic paste and thyme sprigs to the pot, then stir in the chicken stock and 2 cups of the bread cubes; simmer for 15 minutes to soften the bread.
- While the soup simmers, toss the remaining 2 cups of bread cubes with 2 tablespoons olive oil and Parmesan cheese, then bake at 400°F for 8-10 minutes until crispy.
- Remove the thyme sprigs from the pot and use an immersion blender to process the soup until it is completely smooth and aerated.
- Stir in the heavy cream, season with salt and pepper, and serve hot topped with the homemade Parmesan croutons and fresh parsley.
