This creamy garlic bread soup is made with hearty potatoes and buttery cannellini beans, then topped with crispy garlicky croutons for a rich and delicious soup that is perfect for garlic lovers!

garlic bread soup
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What is Garlic Bread Soup?

I love garlic bread so I started thinking about building a soup recipe around everything I love about it! I kept the flavors rich and savory with plenty of garlic, of course, then I added potatoes and white beans to make this soup thick and creamy. It worked so well! I love how blending white beans into the soup adds fiber and protein while making the broth super rich and silky. The potatoes create a hearty base and the garlic bread croutons take this tasty soup to the next level! Serve it with your favorite pasta or enjoy a big bowl as a main course!

Ingredients and Substitutions

  • Olive Oil– Used for sautéing the vegetables and providing flavor to the soup.
  • Onion, Carrots & Celery– This trio of vegetables add a savory flavor to the soup base.
  • Garlic – Fresh garlic provides lots of flavor, a key element in this garlic bread soup.
  • Thyme & Parsley- These add a savory, earthy flavor to the soup. You can substitute for fresh thyme and parsley, if desired.
  • Russet Potatoes- Adds thickness and creaminess to the soup when cooked. Do not substitute for other potatoes, as they don’t have as much starch as russet potatoes.
  • Cannellini beans– Blending cannellini beans creates a rich, silky texture and it’s also a great way to add fiber and protein to the soup.
  • Vegetable Broth- I like to use a flavorful “not chicken” style broth like the one from Edward & Sons or Ocean’s Halo.
  • Crusty Baguette– A crusty baguette makes the best crispy croutons! You can use store bought croutons if you don’t want to make your own, but I love the taste and texture of these homemade croutons!

How to Make Garlic Bread Soup

Add olive oil, onion, carrots, and celery to a large pot. Cook over medium heat for 6 minutes until the vegetables begin to soften.
Add the garlic, thyme, and parsley and cook for one minute.
Add the potatoes, remaining vegetable broth, and blended beans to the pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes until the potatoes are very soft.
In a blender, add the beans and one cup of vegetable broth. Blend
until smooth.
Carefully transfer the soup to the blender and blend until smooth.
Return to the pot to warm, if needed.
Brush the baguette slices with olive oil. Sprinkle with garlic powder and salt. Bake for 4-5 minutes until golden brown.
Divide the soup into bowls and top with garlic bread croutons.

Frequently Asked Questions

  • What should I serve with garlic bread soup? You could enjoy this as a main dish and pair it with a simple kale salad or roasted broccoli salad. Or you could serve this as a side dish and pair it with a pasta recipe like this lemon butter pasta or vegetarian pasta bake.
  • How should I store leftovers? Let the soup cool to room temperature then store in an airtight container in the fridge. To reheat, divide into bowls and microwave for one minute intervals, stirring in between, or reheat over medium heat on the stove. Be sure not to add the croutons until you’re ready to enjoy the soup! (You don’t want them to get soggy.)
  • Can I use storebought garlic bread? Absolutely! You can use storebought garlic bread or Texas toast. Just cut into cubes before serving.
  • Can I use garlic powder? I do think fresh garlic is necessary for the best flavor. You could use minced garlic in a pinch, if necessary.
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garlic bread soup

Garlic Bread Soup

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This creamy garlic bread soup is made with hearty potatoes and buttery cannellini beans, then topped with crispy garlicky croutons for a rich and delicious soup that is perfect for garlic lovers!

Ingredients

Units Scale

For the Soup

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 8 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • 2 medium russet potatoes, peeled and chopped
  • 1 can white beans, drained and rinsed
  • 4 cups vegetable broth
  • Salt and pepper to taste

For the Garlic Croutons

  • 1 crusty baguette, sliced in half, lengthwise
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 teaspoon dried parsley

Instructions

For the Soup

  1. Add one tablespoon of olive oil, onion, carrots, and celery to a large pot.
  2. Cook over medium heat for 6 minutes until the vegetables begin to soften.
  3. Add the garlic, thyme, and parsley and cook for one minute.
  4. In a blender, add the beans and one cup of vegetable broth. Blend until smooth.
  5. Add the potatoes, remaining vegetable broth, and blended beans to the pot and bring to a boil.
  6. Reduce the heat to medium and simmer for 15-20 minutes until the potatoes are very soft.
  7. Carefully transfer the soup to the blender and blend until smooth. (You may need to do this in batches. Be sure to allow steam to vent from the blender.)
  8. Divide the soup into bowls and top with garlic bread croutons.

For the Garlic Croutons

  1. Preheat the oven to 350 degrees.
  2. Brush the baguette slices with olive oil.
  3. Sprinkle with garlic powder and salt.
  4. Bake for 4-5 minutes until golden brown.
  5. Allow to cool, sprinkle with parsley, and cut into cubes.