Creamy Garlic Bread Soup with Homemade Croutons

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into a luxurious, restaurant-worthy dish. The roasted garlic flavor is bold but balanced by the cream and cheese, and the texture is velvety thanks to the softened bread. The croutons on top bring the perfect crunchy contrast. It’s a one-pot meal that’s both nostalgic and totally unique.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons unsalted butter

• 1 small onion, diced

• 6 cloves garlic, minced

• 4 cups vegetable broth

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 2 cups cubed French bread (plus extra for croutons)

• Salt and black pepper to taste

• 1 tablespoon olive oil

• 1 teaspoon dried parsley (for croutons)

Directions

1. I melt the butter in a large pot over medium heat, then add the diced onion and sauté it until it becomes translucent—about 5 minutes. I stir in the minced garlic and cook for another 1–2 minutes until it smells fragrant and mellow.

2. I pour in the vegetable broth and bring it to a gentle simmer. Then I add the cubed French bread and cook it for about 5 minutes until it softens and begins to break down.

3. Using an immersion blender, I puree the soup until smooth and creamy. I stir in the heavy cream and Parmesan cheese, then season with salt and black pepper to taste. I let it simmer gently for another 5 minutes until everything is fully warmed through.

4. While the soup finishes, I prepare the croutons. I preheat the oven to 375°F (190°C), toss extra bread cubes with olive oil and dried parsley, and spread them on a baking sheet. I bake them for 10–15 minutes until they’re golden and crisp.

5. I serve the soup hot, topped with the fresh croutons and a little extra Parmesan for that final touch.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

• Calories per serving: 387 kcal

Variations

Sometimes I roast the garlic cloves beforehand for an even deeper flavor, or add a pinch of red pepper flakes for a subtle kick. If I want a slightly lighter version, I use half-and-half instead of heavy cream. I’ve also stirred in sautéed mushrooms or spinach for a more filling bowl, and swapped Parmesan for Pecorino or Gruyère when I want something a bit different.

Storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. When reheating, I warm it gently on the stovetop over medium-low heat, stirring often. If it thickens up too much, I just add a splash of broth or cream to loosen it. I always store the croutons separately to keep them crisp.

FAQs

Can I use a different type of bread?

Yes, I can use sourdough, ciabatta, or even day-old baguette—anything crusty and firm enough to absorb liquid and blend smoothly.

Is this soup vegetarian?

It is, as long as the Parmesan I use is made without animal rennet. I double-check the label to make sure.

Can I make it ahead of time?

Definitely. I often make the soup a day ahead and store it chilled. The flavors deepen overnight, and I reheat it just before serving.

What’s the best way to blend the soup?

I use an immersion blender for convenience, but a regular blender works too—I just blend in batches and return it to the pot carefully.

Can I freeze this soup?

I don’t usually freeze it because of the dairy, which can separate when thawed. But if I do, I reheat it slowly while whisking to restore the texture.

Conclusion

This Creamy Garlic Bread Soup with Homemade Croutons is pure comfort in a bowl. It turns the flavors I love in garlic bread into a rich, warming meal that’s perfect for cool nights, quick lunches, or anytime I want something cozy and delicious. With just one pot and a handful of ingredients, it’s an easy favorite I’ll keep making again and again.