Ingredients
For the Brioche Garlic Bread Cubes
- 2 cups cubed brioche bread
- 3 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil (or avocado oil/pizza oil)
- 2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
For the Soup
- 2 tablespoons unsalted butter
- 6-8 garlic cloves, minced
- 4 fresh thyme sprigs
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 4 tablespoons organic all-purpose flour
- 5 cups organic vegetable stock
- 1 1/2 cups organic heavy cream
- 2 cups organic kale, chopped
- 1 cup freshly-grated parmesan cheese
Instructions
- Prepare the Brioche Garlic Bread Cubes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the cubed brioche bread with olive oil, melted butter, salt, oregano, parsley, basil, thyme, and garlic powder. Toss until the bread is fully coated.
- Bake the Bread Cubes: Spread the coated bread cubes evenly on the prepared baking sheet. Bake on the top rack for 10-15 minutes until the bread cubes turn golden and crisp. Remove from oven and allow to cool.
- Sauté Garlic: In a medium-sized Dutch oven over medium-high heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Add Seasonings and Flour: Stir in flour, salt, black pepper, garlic powder, Italian seasoning, and dried parsley. Mix well to form a roux-like base.
- Incorporate Vegetable Stock: Gradually add the vegetable stock while stirring continuously to avoid lumps. Cook until the mixture thickens.
- Add Cream, Kale, and Thyme: Stir in the heavy cream, chopped kale, and fresh thyme sprigs. Let the soup simmer gently for 8-10 minutes, stirring occasionally to blend the flavors and cook the kale.
- Melt Parmesan Cheese: Add the freshly grated parmesan cheese and stir until it is fully melted and the soup reaches a creamy consistency. Continue to simmer for 1-2 more minutes.
- Final Steps and Serve: Remove the soup from heat, discard the thyme sprigs, and ladle the soup into bowls. Serve immediately, optionally topping with the homemade brioche garlic bread cubes for added texture and flavor.
- Enjoy: Dig in and savor the creamy, garlicky goodness of this comforting soup!
Notes
- Use day-old brioche bread for best texture in the garlic bread cubes.
- You can substitute kale with spinach or swiss chard if preferred.
- For a richer flavor, use freshly minced garlic rather than garlic powder where possible.
- This soup can be made vegetarian by ensuring the vegetable stock is fully vegetarian/vegan friendly.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
