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–+ servings
Creamy Garlic Bread Soup

Creamy Garlic Bread Soup That Heals the Soul

A comforting and velvety Creamy Garlic Bread Soup perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 slices Brioche Bread Substitute with gluten-free bread for a GF version.
  • 2 tablespoons Unsalted Butter Use vegan butter for a vegan adaptation.
  • 2 tablespoons Extra Virgin Olive Oil Can be replaced with avocado oil.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Sea Salt
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Thyme
  • 4 cloves Fresh Garlic Core flavor for the soup.
  • 4 cups Vegetable Stock Ensure it's gluten-free for the GF option.
  • 2 tablespoons Organic All-Purpose Flour
  • 1 cup Heavy Cream Substitute with full-fat coconut cream for vegan.
  • 2 cups Kale Can replace with spinach if preferred.
  • 1/2 cup Freshly-Grated Parmesan Use nutritional yeast for a vegan option.
For the Garlic Bread Topping
  • 2 cups Brioche Bread Cubes
  • 2 tablespoons Melted Unsalted Butter Substitute with vegan margarine if needed.
  • 3 cloves Minced Garlic Fresh is best.
  • 1 teaspoon Dried Herbs Customize depending on favorite flavors.

Equipment

  • Dutch oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). In a mixing bowl, combine brioche bread cubes with melted butter, olive oil, garlic powder, and dried herbs. Spread on a baking sheet and bake for 10-15 minutes until golden brown and crispy.
  2. In a medium Dutch oven over medium heat, melt a tablespoon of unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant and golden.
  3. Stir in organic all-purpose flour, sea salt, dried oregano, basil, parsley, and thyme. Cook for 1-2 minutes to create a flavorful roux.
  4. Gradually pour in vegetable stock while stirring. Add heavy cream and chopped kale. Simmer on low heat for 8-10 minutes.
  5. Stir in freshly grated Parmesan cheese until melted. Simmer for an additional 2 minutes. Remove from heat.
  6. Spoon the creamy soup into bowls and top with crispy brioche garlic bread. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 10mg

Notes

Store leftover soup separately from the bread to maintain crispiness. Reheat gently on the stovetop before serving.

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