Description
Garlic bread soup offers a comforting journey through Italian culinary traditions. Home cooks can savor rich, creamy textures balanced with crisp homemade croutons, creating a satisfying meal you’ll want to enjoy again and again.
Ingredients
Scale
- 14 oz (397 g) day-old French bread, cubed
- 8 cups (1.9 L) reduced-sodium chicken broth
- ½ cup (120 mL) heavy whipping cream
- ½ cup (50 g) grated Parmesan cheese
- 2 cups (480 g) French bread for croutons, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 2 bay leaves
- 1 tsp thyme
- 3 tbsps (45 g) butter, melted
- 2 tbsps minced garlic
- 1 tbsp minced garlic (for croutons)
- 1 tsp salt
- ½ tsp salt (for croutons)
- 1 tsp basil
- Dash of pepper
- 2 tsps olive oil
Instructions
- Preparation: Preheat oven to 350°F, creating an optimal toasting environment for bread cubes.
- Cube Creation: Transform French bread into uniform 1-inch cubes, ensuring consistent sizing for even crisping.
- Flavor Infusion: Merge melted butter with minced garlic, coating bread cubes with aromatic essence, then sprinkle basil and salt, tossing gently to distribute flavors evenly.
- Toasting Process: Arrange seasoned cubes in a single layer on baking sheet and roast for 15 minutes, rotating midway to achieve golden-brown crispness.
- Cooling: Allow croutons to rest and firm up post-baking.
Garlic Bread Soup:
- Flavor Foundation: Heat olive oil in a large pot, sautéing onions, thyme, bay leaves, salt, and pepper until caramelized and fragrant.
- Aromatic Layer: Introduce minced garlic, stirring briefly to release intense aroma without scorching.
- Liquid Integration: Pour chicken broth, bringing to a boil, then simmer for 15 minutes.
- Refinement: Remove bay leaves to eliminate potential bitter notes.
- Texture Development: Fold in bread cubes and heavy whipping cream, allowing bread to absorb liquid’s essence.
- Transformation: Use immersion blender to create a silky, smooth consistency.
- Final Touch: Whisk in freshly grated Parmesan cheese for rich, savory depth.
- Presentation: Serve hot, garnishing with crispy homemade croutons for textural contrast.
Notes
- Bread Selection Matters: Use day-old French bread for optimal absorption and texture, preventing soggy or disintegrating croutons.
- Crouton Crisping Technique: Spread bread cubes in a single layer on the baking sheet to ensure even, golden-brown toasting without steaming.
- Garlic Infusion Secret: Sauté garlic briefly to release its aromatic oils without burning, which can create a bitter taste in the soup.
- Creamy Consistency Trick: Blend the soup thoroughly for a velvety smooth texture, using an immersion blender to break down bread particles completely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg