Mouthwatering Creamy Garlic Bread Soup with Homemade Croutons

I used to think garlic bread was just something you got from the freezer section until I started making it from scratch. Then I had this crazy idea one day—what if I turned that garlicky, buttery goodness into a soup?

It sounds weird, I know. But trust me on this one. This creamy garlic bread soup tastes like you’re eating a warm hug, and the homemade croutons on top give you that perfect crunch in every spoonful. It’s comfort food at its finest, and way easier to make than you might think.

What Kind of French Bread Should I Use?

Day-old French bread is actually perfect for this soup recipe because it’s slightly stale and will absorb the broth without falling apart completely. You can use a traditional baguette, a wider French loaf, or even sourdough French bread – they’ll all work great. If your bread is fresh, don’t worry – just leave it out on the counter for a few hours or pop it in a low oven for 10-15 minutes to dry it out a bit. The key is having bread that’s firm enough to hold its shape when it hits that warm, creamy broth but soft enough to soak up all those garlic flavors.

Options for Substitutions

This comforting soup is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Day old French bread: Any crusty bread works great here! Try sourdough, Italian bread, or even a baguette. If your bread is fresh, just toast the cubes lightly in the oven for 5-10 minutes before adding to the soup.
• Chicken broth: Vegetable broth makes this soup vegetarian-friendly, or you can use beef broth for a richer flavor. Low-sodium is best so you can control the salt level.
• Heavy whipping cream: Half-and-half works if you want something lighter, or try whole milk with a tablespoon of flour whisked in to prevent curdling. For dairy-free, use coconut cream or cashew cream.
• Parmesan cheese: Romano or Asiago cheese work well, or try nutritional yeast for a dairy-free option. Just add it gradually and taste as you go.
• Fresh herbs: Dried herbs are fine – just use about 1/3 of the amount called for. So 1/3 teaspoon dried thyme instead of 1 teaspoon fresh, and 1/3 teaspoon dried basil instead of 1 teaspoon fresh.
• Butter for croutons: Olive oil works perfectly for the croutons if you prefer, or use whatever cooking fat you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic bread soup is adding the cream too early or at too high heat, which can cause it to curdle and ruin the smooth texture – always add cream at the end and keep the heat on low while stirring constantly.

Another common error is not using day-old bread for the soup base, as fresh bread will dissolve too quickly and create a gummy consistency instead of the chunky, hearty texture you want.

For perfect homemade croutons, avoid overcrowding them on the baking sheet and make sure to flip them halfway through baking so they get golden and crispy on all sides.

Don’t forget to remove the bay leaves before serving, and if your soup seems too thick, thin it out gradually with extra warm broth rather than water to maintain the rich flavor.

What to Serve With Garlic Bread Soup?

This hearty soup is already pretty filling on its own, but I love serving it with a simple Caesar salad to add some fresh crunch alongside all that creamy, garlicky goodness. A light arugula salad with lemon vinaigrette also works great since the peppery greens balance out the rich flavors of the soup. If you want to keep things cozy, try pairing it with some roasted vegetables like Brussels sprouts or green beans, or even a charcuterie board with some mild cheeses and cured meats. Since the soup already has plenty of bread built right in, you really don’t need much else to make it a complete meal!

Storage Instructions

Store: This creamy garlic bread soup keeps really well in the fridge for up to 4 days in an airtight container. I like to store the croutons separately in a sealed container at room temperature so they stay crispy. The soup might thicken up a bit as it sits, but that’s totally normal!

Freeze: You can freeze the soup (without the croutons) for up to 3 months in freezer-safe containers. Just leave some room at the top since it’ll expand when frozen. I wouldn’t recommend freezing the croutons though – they’re best made fresh or stored at room temperature.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of chicken broth or cream if it’s gotten too thick. Heat it in the microwave works too, just use 50% power and stir every minute or so to prevent the cream from separating.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 60-70 g
• Fat: 85-95 g
• Carbohydrates: 290-320 g

Ingredients

For the soup:

• 14 oz day-old french bread, cubed
• 8 cups reduced-sodium chicken broth
• 1 medium yellow onion, diced
• 2 bay leaves
• 1 tsp dried thyme
• 2 tsp olive oil
• 2 tbsp minced garlic
• 1 tsp salt
• Dash of ground black pepper
• 1/2 cup heavy whipping cream
• 1/2 cup grated parmesan cheese

For the croutons:

• 2 cups french bread, cut into 1-inch cubes
• 3 tbsp melted butter
• 1 tbsp minced garlic
• 1 tsp dried basil
• 1/2 tsp salt

Step 1: Prepare and Bake the Croutons

• 2 cups French bread, cut into 1-inch cubes
• 3 tbsp melted butter
• 1 tbsp minced garlic
• 1 tsp dried basil
• 1/2 tsp salt

Preheat your oven to 350°F.

Cut 2 cups of French bread into 1-inch cubes if not already done.

In a small dish, melt the butter and stir in the minced garlic.

Drizzle the garlic butter over the bread cubes, sprinkle with dried basil and salt, then toss to coat evenly.

Spread the coated bread cubes in a single layer on a baking pan.

Bake for 15 minutes, stirring halfway, until golden and crisp.

Set the croutons aside to cool.

Step 2: Sauté the Aromatics

• 2 tsp olive oil
• 1 medium yellow onion, diced
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• dash of ground black pepper
• 2 tbsp minced garlic

Heat the olive oil in a large pot over medium heat.

Once hot, add the diced onion, dried thyme, bay leaves, salt, and a dash of ground black pepper.

Cook for 7–8 minutes, stirring occasionally, until the onions start to brown.

Add the minced garlic and cook for another 30–60 seconds until it becomes fragrant.

Step 3: Simmer with Chicken Broth

• 8 cups reduced-sodium chicken broth

Pour the chicken broth into the pot with the aromatics, bringing it to a boil.

Once boiling, reduce the heat and let the soup simmer for 15 minutes to let the flavors meld.

After simmering, remove and discard the bay leaves.

Step 4: Add Bread and Cream to the Soup

• 14 oz day-old French bread, cubed
• 1/2 cup heavy whipping cream

Whisk the 14 oz of cubed day-old French bread and the heavy whipping cream into the simmering broth.

Let the bread cubes absorb the liquid for about 5 minutes at a gentle simmer.

I like to let the bread really soak until it’s soft, which makes the soup extra velvety when blended.

Step 5: Blend and Finish the Soup

• 1/2 cup grated Parmesan cheese

Using an immersion blender, blend the soup directly in the pot until the onions and bread cubes are smooth and thoroughly incorporated.

Whisk in the grated Parmesan cheese until melted and the soup is creamy.

Taste and adjust seasoning with more salt and pepper if needed.

Step 6: Serve the Soup with Homemade Croutons

• croutons from Step 1

Ladle the hot, creamy soup into bowls and top each serving with a generous handful of the homemade croutons from Step 1.

For even more flavor, I sometimes add a drizzle of olive oil or a few extra shavings of Parmesan on top before serving.

Enjoy while hot!