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Roasted Garlic Bread Soup | LemonyThyme.com1

Roasted Garlic Bread Soup

Libby with Lemony Thyme
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 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
  • 3 1/2 cups chicken broth
  • 1/2 cup cream
  • salt & pepper to taste
  • parmesan cheese


  • Preheat oven to 400 degrees.
  • Roast heads of garlic (see How To link in post).
  • 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.
  • 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.
  • 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).
  • Fold to combine, then puree lightly. Season with salt & pepper to taste.
  • To serve, sprinkle with freshly grated parmesan cheese, sautéed mushrooms & reserved toasted bread cubes.