Description

This creamy garlic bread soup is pure comfort in a bowl. It’s rich, smooth, and packed with roasted garlic flavor, plus it’s topped with crispy homemade croutons for a perfect crunch. A delicious way to use up leftover bread!

Ingredients

For the Soup:

1 whole head of garlic
2 tablespoons olive oil
1 tablespoon butter
1 medium yellow onion, chopped
4 cups day-old bread, torn into pieces (preferably rustic or sourdough)
4 cups vegetable broth (or chicken broth)
1 cup whole milk or heavy cream
Salt and pepper, to taste
Optional: 1/4 teaspoon dried thyme or Italian seasoning

For the Croutons:

2 cups cubed bread
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). Slice the top off the head of garlic, 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 cloves.
Make the Croutons:
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, or until golden and crispy. Set aside.
Cook the Soup Base:
In a large pot, heat 1 tablespoon olive oil and butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
Add Bread & Broth:
Stir in the torn bread pieces and roasted garlic cloves. Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes, until bread is very soft.
Blend & Add Cream:
Use an immersion blender (or transfer carefully to a blender) to blend the soup until smooth. Stir in the milk or cream. Season with salt, pepper, and optional herbs to taste. Warm through, but don’t boil.
Serve:
Ladle the soup into bowls and top with homemade croutons. Serve warm.

Notes

This soup is a great way to use up leftover or stale bread.
For a vegan version, use plant-based milk and skip the butter or use vegan butter.

Add a sprinkle of grated Parmesan or fresh herbs on top for extra flavor

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 580mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 7g
Cholesterol: 25mg