Roasted Garlic Bread Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 1 loaf of crusty bread (we used Tuscan Roasted Garlic Bread), about 5-6 cups cubed
  • 2 heads of garlic
  • 2 Tbl. olive oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 2 Tbl. butter
  • 1 shallot, minced
  • 2 sprigs fresh thyme
  • 3½ cups chicken broth
  • ½ cup cream
  • salt & pepper to taste
  • parmesan cheese
  1. Preheat oven to 400 degrees.
  2. Roast heads of garlic (see How To link in post).
  3. Large cube bread and spread on baking sheet. Toast in oven for 10-15 minutes, until slightly crispy. Reserve 1 cup of toasted cubes for serving.
  4. While garlic roasts, melt butter in a large skillet over medium heat, sauté mushrooms until browned nicely on both sides. Do not overcrowd pan. Work in batches if necessary. Reserve.
  5. In a soup pot, sauté shallot in 1 Tbl. olive oil until tender, add in thyme sprigs, chicken broth; bring to a simmer over medium heat for 5 minutes. Reduce to low; remove thyme, stir in cream, roasted garlic and toasted bread (less reserved one cup).
  6. Fold to combine, then puree lightly. Season with salt & pepper to taste.
  7. To serve, sprinkle with freshly grated parmesan cheese, sautéed mushrooms & reserved toasted bread cubes.
Recipe by Lemony Thyme at