Why You’ll Love This Recipe
Creamy Garlic Bread Soup with Homemade Croutons is a cozy, flavorful dish that transforms simple pantry staples into a rich, comforting bowl of heaven. Made with roasted garlic, creamy broth, and torn crusty bread, then topped with golden, crispy homemade croutons, this soup is perfect for chilly days or as a unique starter for dinner guests.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
whole garlic headsolive oilonion (chopped)buttervegetable or chicken brothheavy cream or whole milkday-old crusty bread (torn into chunks)Parmesan cheesethyme or rosemarysalt and black pepper
For homemade croutons:
day-old bread (cubed)olive oilgarlic powderParmesan cheesepinch of salt
directions
Preheat oven to 400°F (200°C). Slice off the tops of garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–40 minutes until soft and golden.
In a large pot, melt butter and sauté chopped onion over medium heat until translucent.
Squeeze roasted garlic cloves out of their skins into the pot and stir to combine.
Add torn bread pieces, broth, salt, pepper, and herbs. Simmer for 15–20 minutes until bread softens and flavors meld.
Use an immersion blender (or transfer to a blender) to puree until smooth.
Stir in cream and Parmesan, and simmer for another 5 minutes until thick and creamy. Adjust seasoning to taste.
For croutons:
Toss bread cubes with olive oil, garlic powder, Parmesan, and salt. Spread on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, flipping halfway, until golden and crisp.
Ladle soup into bowls, top with homemade croutons, and garnish with extra herbs and cheese.
Servings and timing
This recipe serves 4–6 people.Preparation time: 10 minutesRoasting and cooking time: 50 minutesTotal time: 1 hour
Variations
Add sautéed mushrooms for earthy depth.
Stir in shredded chicken or crispy bacon for protein.
Use coconut milk for a dairy-free twist.
Add red pepper flakes for a touch of heat.
storage/reheating
Store soup (without croutons) in an airtight container in the fridge for up to 4 days.Reheat on the stove over medium-low heat until warmed through.Croutons can be stored in a sealed container at room temperature for 3–4 days—re-crisp in the oven if needed.
FAQs
Can I use fresh bread?
Day-old or slightly stale bread is best—it absorbs flavor and thickens the soup better.
Do I need to roast the garlic?
Yes, roasting mellows the flavor and adds sweet, rich depth to the soup.
Can I freeze this soup?
Yes, freeze without cream or croutons. Add cream after reheating.
Can I use broth cubes?
Yes, dissolve them in water according to package directions.
What’s the best bread for this?
A crusty artisan loaf, sourdough, or baguette works best.
Can I skip the cream?
Yes, use more broth or milk for a lighter version.
What herbs go best?
Thyme, rosemary, or sage pair beautifully with the garlic and bread base.
Is this vegetarian?
Yes, just use vegetable broth and vegetarian Parmesan.
What’s the texture like?
Creamy, thick, and velvety—similar to bisque or chowder.
Can I make this gluten-free?
Use gluten-free bread and check that your broth and cheese are gluten-free.
Conclusion
Creamy Garlic Bread Soup with Homemade Croutons is a soul-warming, savory dish that turns humble ingredients into something luxurious and delicious. With its silky texture, deep garlic flavor, and crunchy crouton topping, it’s comfort food at its finest. Serve it with a salad or enjoy on its own—it’s bound to become a new favorite.
Print
Creamy Garlic Bread Soup with Homemade Croutons
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
This Creamy Garlic Bread Soup is the ultimate comfort food! Made with roasted garlic, crusty bread, and a splash of cream, it’s rich, velvety, and deeply flavorful. Topped with golden homemade croutons for the perfect crunch, this rustic soup is a delicious twist on garlic bread in a bowl.
Ingredients
For the Soup:
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1 tablespoon olive oil
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1 tablespoon butter
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1 medium yellow onion, chopped
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1 head of garlic, roasted (see instructions)
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4 cups cubed day-old bread (French or sourdough), crusts removed
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4 cups vegetable or chicken broth
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1/2 cup heavy cream (or use half-and-half)
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Salt and pepper, to taste
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Optional: grated Parmesan cheese, for topping
For the Roasted Garlic:
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1 whole garlic bulb
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1 teaspoon olive oil
For the Homemade Croutons:
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2 cups cubed bread (can use leftover crusts or another loaf)
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2 tablespoons olive oil
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1/2 teaspoon garlic powder
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1/2 teaspoon dried parsley
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Salt, to taste
Instructions
Roast the Garlic:
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Preheat oven to 400°F (200°C).
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Slice the top off a head of garlic to expose the cloves. Drizzle with 1 tsp olive oil and wrap in foil.
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Roast for 30–35 minutes, until soft and golden. Let cool, then squeeze out the roasted cloves.
2. Make the Croutons:
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Toss bread cubes with olive oil, garlic powder, parsley, and salt.
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Spread on a baking sheet and bake at 375°F (190°C) for 10–15 minutes, flipping halfway, until golden and crisp. Set aside.
3. Make the Soup:
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In a large pot, heat butter and olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
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Add roasted garlic cloves and cubed bread. Stir to coat.
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Pour in the broth and bring to a simmer. Let cook for 10–15 minutes, stirring occasionally, until bread is very soft.
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Use an immersion blender (or regular blender, in batches) to puree the soup until smooth and creamy.
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Stir in cream and season with salt and pepper to taste. Simmer another 2–3 minutes, then remove from heat.
4. Serve:
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Ladle soup into bowls, top with homemade croutons and a sprinkle of Parmesan if desired. Enjoy warm!
Notes
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For a dairy-free version, use coconut cream or cashew cream.
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Add herbs like thyme or rosemary for extra flavor.
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Use gluten-free bread for a gluten-free version!
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