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Garlic Bread Soup

Chef Brian Landry, Marsh House
This simple and satisfying garlic bread soup is beyond comforting.
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  • 3 Tbsp extra virgin olive oil
  • 1 yellow onion diced
  • 1 head of roasted garlic peeled and chopped
  • ½ cup white wine
  • 1 ½ quart chicken stock
  • 2 cups heavy cream
  • 3 ounces stale bread croutons large chop
  • 1 stem thyme sachet
  • 1 bay leaves sachet
  • 5 stems parsley sachet
  • Salt to taste
  • White pepper to taste


  • Caramelize onions in a heavy-bottomed soup pot.
  • Add roasted garlic and deglaze with white wine. Reduce wine by half.
  • Add stock, heavy cream and herb sachet. Bring to a boil. Reduce heat, and simmer for 15 minutes.
  • Add bread and simmer for additional 10 minutes.
  • Puree in small batches in a blender on high.
  • Season with salt and white pepper.
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