Garlic Bread Soup (Print Version)

# Ingredients:

→ Soup Base

01 - 8 cups low-sodium chicken stock
02 - 1 medium yellow onion, finely chopped
03 - 14 ounces stale French bread, cut into chunks
04 - 2 tablespoons garlic, minced

→ Seasonings

05 - A sprinkle of pepper
06 - 2 bay leaves
07 - 1 teaspoon dried thyme
08 - 1 teaspoon table salt

→ Finishing

09 - ½ cup grated parmesan cheese
10 - 2 teaspoons olive oil
11 - ½ cup heavy cream

→ Croutons

12 - 2 cups French bread, diced into 1-inch pieces
13 - 1 teaspoon dried basil
14 - ½ teaspoon table salt
15 - 1 tablespoon minced garlic
16 - 3 tablespoons melted butter

# Instructions:

01 - Set your oven to 350°F. Toss bread chunks with garlic, butter, salt, and basil until coated. Bake for 15 minutes, flipping once halfway.
02 - Cook chopped onions in olive oil with seasonings until they soften and brown. Add minced garlic and sauté briefly.
03 - Pour in the broth, then bring to a boil. Turn it down and simmer for 15 minutes. Discard the bay leaves when done.
04 - Put in bread chunks and cream. Let it simmer for 5 minutes so the bread soaks up the broth.
05 - Use an immersion blender to make the soup smooth. Mix in the cheese, then serve with croutons on top.

# Notes:

01 - Needs an immersion blender or similar tool
02 - Pairs nicely with grilled cheese sandwiches
03 - Best made with slightly old bread

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