Garlic Bread Soup. Heat oil in a large saucepan over medium-low heat until hot but not smoking. What more convincing do you need than hearing the words "garlic" and "bread" in a soup recipe? It's essentially garlic bread heaven, turned into a creamy, velvety soup.

Turn the heat up and whisk in the bread and cream. With a hand-held blender, puree the soup until smooth. Garlic Bread Soup Add olive oil to a large pot over medium-sized heat. You can have Garlic Bread Soup using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Garlic Bread Soup

It's of Garlic bread soup.
You need 3 cups of day-old french bread, cubed.
It's 8 cups of chicken broth.
You need 2 of bay leaves.
You need 1 tsp of thyme.
Prepare 2 tbsp of garlic, minced.
It's 1 of medium yellow onion, diced.
Prepare 1/2 cup of cooking cream.
Prepare 1/2 cup of parmesan, grated.
Prepare of Olive oil.
Prepare to taste of Salt and pepper.
You need of Homemade croutons.
It's 2 cups of french bread, cubed.
Prepare 1/4 cup of butter, melted.
It's 1 tbsp of garlic, minced.
It's 1 tsp of basil.
You need 1/2 tsp of salt.

Soup Instructions: First, using the same pot add olive oil, onions, salt and pepper on medium heat. Next, add oregano, red pepper flakes, and garlic and stir for one minute. Now add can of tomatoes and smash with potato masher (or big spoon). Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham.

Garlic Bread Soup instructions

For the Homemade Croutons: Preheat oven to 175C. Mix the butter, garlic, basil and salt. Drizzle the mixture over the french bread, making sure that everything is covered. Place in a baking sheet in a single layer. Baked for 15 minutes until golden. Set aside..
For the Garlic Bread Soup: Heat oil in a pot and saute onion, thyme, bay leaves, salt and pepper for 5 minutes or until onion have soften and slightly caramelized. Add the garlic and cook for 30 seconds..
Add chicken broth and simmer for 15 minutes. Remove bay leaves and add the french bread and heavy whipping cream. Let it simmer for 5 minutes.i.
Using an immersion blender, blend until smooth..
Serve with Parmesan cheese and the homemade croutons on top..

If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner. In a skillet, heat the olive oil over medium heat. Take care the garlic does not burn. Add the bread, and turn it several times so that it absorbs the oil.