Creamy Garlic Bread Soup

A bowl of soup with garnish of garlic bread, basket of garlic bread, and garlic.

5 from 4 votes

Do you love garlic bread? Well, get ready for a mouthwatering treat because this Creamy Garlic Bread Soup recipe is like having your favorite garlicky delight in a bowl! Seasoned with a generous amount of fresh garlic and aromatic herbs and enriched with vegetable stock, parmesan cheese, and velvety heavy cream-- It's the epitome of creamy indulgence. Vegan + Gluten-free Option.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Soup

Keyword: creamy, dairy-free, dinner, easy, family-friendly, garlic, garlic bread, gluten-free, kid-friendly, lunch, soup, weeknight, weeknight meals

Servings: servings

Calories: 669kcal

Author: Shanika

Ingredients

BRIOCHE GARLIC BREAD:

2 cups cubed brioche bread
3 Tbsps unsalted butter, melted
2 Tbsps Extra virgin olive oil (You can also use avocado oil or pizza oil by Brightland for extra flavor)
2 tsps garlic powder
½ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried thyme

SOUP:

2 Tbsps unsalted butter
6-8 garlic cloves, minced
4 fresh thyme sprigs
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon dried parsley
4 Tbsps organic all-purpose flour
5 cups vegetable stock, organic
1 ½ cups organic heavy cream
2 cups organic kale, chopped
1 cup freshly-grated parmesan

US Customary - Metric

Instructions

TO MAKE THE BRIOCHE GARLIC BREAD CUBES:

Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
In a bowl, add the cubed brioche, olive oil, melted butter, salt, oregano, parsley, basil, thyme, and garlic powder, tossing everything together until bread is fully coated.
Add the bread unto the baking sheet (spreading it out evenly) and bake on the top rack for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.

TO MAKE THE SOUP:

In a medium-sized dutch oven pot over medium high-heat, add the butter. Once heated and the butter has melted, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the flour, salt, black pepper, garlic powder, Italian seasoning, and parsley, stirring until combined.
Add in the veggie stock, stirring frequently to avoid lumping until thickened. Add in the heavy cream, chopped kale, and thyme sprigs, stirring to combine. Let everything simmer for about 8-10 minutes, stirring occasionally.
Add in the grated parmesan, stirring until cheese has melted and the soup becomes creamy. Simmer for another 1-2 minutes.

ASSEMBLY:

Remove from heat, discard thyme leaves, and serve immediately into prepared bowl(s), top with Homemade Texas Toast Garlic Bread, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the bread with a gluten-free version and ensure that other ingredients are GF-friendly (i.e. veggie stock, etc.).
VEGAN OPTION: To make this soup vegan, be sure to substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, brioche with a vegan-friendly version, and parmesan with nutritional yeast and/or dairy-free cheese shreds or dairy-free parmesan.

Nutrition