Description
A rich and velvety soup inspired by garlic bread, blended with Parmesan and French bread, and topped with golden homemade croutons.
Ingredients
For the Soup:
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
For the Croutons:
1 tablespoon olive oil
1 teaspoon dried parsley (for croutons)
Extra French bread cubes (for croutons)
Instructions
Make the Soup Base:
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Simmer the Soup:
Pour in the vegetable broth and bring to a simmer. Add the cubed French bread to the pot and cook until softened, about 5 minutes.
Puree the Soup:
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Let the soup simmer for another 5 minutes until heated through.
Make the Croutons:
Preheat your oven to 375°F (190°C). Toss additional bread cubes with olive oil and dried parsley. Spread the bread cubes on a baking sheet and bake for 10–15 minutes, or until golden and crispy.
Serve:
Ladle the soup into bowls and top with the homemade croutons and an extra sprinkle of Parmesan, if desired. Serve hot and enjoy!
Notes
Make it Lighter: Use half-and-half instead of heavy cream for a lighter version of this soup.
Add Extra Flavors: Feel free to add a pinch of red pepper flakes to the soup for a spicy kick.
Vegan Option: Use plant-based butter, cream, and cheese to make this recipe vegan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, Oven
- Cuisine: Comfort Food, Vegetarian
