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
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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
- Add one tablespoon of 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.
- In a blender, add the beans and one cup of vegetable broth. Blend until smooth.
- 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.
- 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.)
- Divide the soup into bowls and top with garlic bread croutons.
For the Garlic Croutons
- Preheat the oven to 350 degrees.
- Brush the baguette slices with olive oil.
- Sprinkle with garlic powder and salt.
- Bake for 4-5 minutes until golden brown.
- Allow to cool, sprinkle with parsley, and cut into cubes.