My Garlicky Bread Soup

Norma DeRemer


I have used this recipe for so many years I honestly don't remember where I got it. My friends and family have asked me for this recipe. My Son Aaron in a chef and when I made it for him, he took the recipe with him when he left and added potatoes to it and called it Chowder. I love when he takes my recipes and makes something different with them. Funny thing is that I get phone calls asking me for what I put in some of my recipes so he can make a new dish where ever he is working at that time. He asked me for one of my sauces for a specal client. I felt proud that he had to ask his Mom.

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6 to 8


2 Tbsp
olive oil
2 c
chopped onions
1/4 c
finely chopoped fresh garlic
quarts of chicken stock
2 c
of day old french bread
1/2 c
heavy cream
1/2 c
grated parmigiano reggiano cheese
pepper and salt to taste
chopped parsley for garnish if desired

Directions Step-By-Step

Place a large saucepan over medium heat and add the olive oil.
When the oil is hot, add the onions, garlic and salt and pepper to taste.
Saute until slightly caramelized, about 6 to 8 minutes.
(don't let them get dark brown)
Stir in the chicken stock.
Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
Add the bread and turn the heat up and whisk in the bread and cream.
Continue whisking until the bread has dissolved into the soup, about 10 minutes.
Remove from the heat and with a hand-held blender, puree the soup until smooth.
(you can place the soup in a blender and puree if you don't have a hand-held one) Being careful not to burn yourself.
Whisk in the cheese and season with salt and pepper to taste.
Ladle into individual soup bowls and serve.
*Garnish with chopped parsley if desired.

About this Recipe

Course/Dish: Cream Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy