This creamy garlic soup with croutons is a soothing, flavorful, and comforting dish that feels like a warm hug in a bowl. It’s rich, smooth, and filled with the bold taste of garlic that makes me feel like I’m fighting off every winter chill and sniffle in the best way possible. The crunchy croutons add just the right amount of texture to balance out the silky broth.

Why You’ll Love This Recipe

I love how simple yet satisfying this recipe is. Garlic brings so much flavor and comfort, especially when I need a little pick-me-up. This soup is cozy enough for cold evenings, but light enough that I don’t feel weighed down. I also like that I can control the intensity of the garlic—using a little for a subtle flavor or going all in for that full garlic punch. The croutons on top make it feel hearty and complete without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Garlic cloves

• Butter

• Onion

• Chicken or vegetable broth

• Heavy cream

• Olive oil

• Bread (for croutons)

• Salt

• Pepper

• Fresh parsley (optional, for garnish)

Directions

1. I start by peeling and roughly chopping a generous amount of garlic cloves.

2. In a large pot, I melt butter and gently sauté the garlic with diced onion until fragrant and softened.

3. I pour in broth and let it simmer, allowing the flavors to meld.

4. Once the garlic is tender, I use an immersion blender (or a regular blender in batches) to puree the soup until silky smooth.

5. I stir in heavy cream, season with salt and pepper, and let it heat through without boiling.

6. For the croutons, I cube some bread, toss it with olive oil, salt, and pepper, then toast in the oven until golden and crisp.

7. I ladle the hot soup into bowls, top with crunchy croutons, and garnish with parsley if I have some on hand.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 15 minutes for prep and 30 minutes to cook, so I can have it ready in about 45 minutes.

Variations

I sometimes add a handful of grated Parmesan cheese for extra richness. If I want more body, I stir in a potato while simmering and blend it with the soup for a thicker texture. For a vegan version, I use plant-based cream and broth, and the result is just as comforting. Adding a pinch of red pepper flakes gives it a gentle heat that pairs beautifully with the garlic.

Storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stove over low heat to keep the cream from separating. The croutons are best fresh, so I store them separately in a sealed container at room temperature and add them right before serving.

FAQs

Can I roast the garlic first for a milder flavor?

Yes, I sometimes roast the garlic before adding it to the soup. Roasting gives it a sweeter, softer taste that blends beautifully into the creamy base.

Can I freeze this soup?

I can freeze it, but I find the texture changes slightly because of the cream. If I plan to freeze, I make the base without cream, freeze it, then add cream after reheating.

What bread works best for croutons?

I like using a crusty loaf like baguette or sourdough. It holds up well and gives me that perfect crunch.

How can I make the soup lighter?

I swap the heavy cream for half-and-half or even whole milk. It’s still creamy, just a little less rich.

Is this soup good for colds?

While I can’t say it’s a cure, I find the garlic and warm broth comforting when I’m under the weather. It soothes and makes me feel nourished.

Conclusion

This creamy garlic soup with croutons is my go-to when I want something cozy, flavorful, and restorative. I love how easy it is to prepare and how flexible it can be, whether I’m craving something indulgent or something lighter. Every spoonful feels like a little comfort, and the crunch of the croutons makes it truly satisfying.

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