I’ve got another soup recipe for you this week. This one is nice and creamy without being heavy. My husband prefers to keep his bread separate and just dip slices of it into the soup, but I love the way it tastes after the bread has been soaking up the flavors for a while. You can decide which way you like it!
The recipe calls for French bread, but I had this amazing loaf in the freezer from a few weeks ago. It was a special buy, and while I didn’t have anything particular planned for it when I purchased it, I knew it would be perfect for something down the road. And it was!
If you want to make this soup even creamier, swap out the half and half for heavy cream. You can also increase the amount of cream. Evaporated milk works in place of the half and half as well.
Aldi doesn’t sell fresh parsley (sad face), but I subbed in dried. It really would be better with fresh, but my herb garden is no longer with us. Moment of silence. If you can swing by somewhere else to grab some fresh, it would be worth it.
Heavenly Bread Soup
- 1 tablespoon olive oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1⁄2 teaspoon crushed red pepper flakes
- salt, to taste
- 8 cups vegetable broth
- 1 loaf French bread, torn into bite sized pieces
- 1 cup half-and-half
- 1⁄2 cup shredded Parmesan cheese
- 1 tablespoon Italian parsley, chopped
- Step 1 In a large pot, over medium heat, stir together the oil, onion, garlic, bay leaf, red pepper flakes and salt. Cook until the onions are translucent, about 5 minutes.
- Step 2 Stir in the vegetable broth. Simmer for 10 minutes.
- Step 3 Remove bay leaf. Add the bread and stir until well incorporated.
- Step 4 Stir in half and half, Parmesan cheese and parsley. Simmer for another 5 minutes.
- Step 5 Serve and enjoy.