Buttery garlic bread deserves more than a spot beside the soup bowl. This high protein garlic bread soup brings those savory flavors into a creamy roasted garlic and Parmesan broth, then finishes each bowl with golden homemade garlic bread croutons.
White beans and blended cottage cheese give the soup its creamy texture and added protein without heavy cream. Roasting the garlic makes it mellow and slightly sweet, while the crunchy croutons give you that familiar garlic bread bite.
If you love cozy bowls like my Copycat Outback Walkabout Onion Soup or Sweet Tomatoes Cream of Mushroom Soup, add this one to your soup-night rotation. Serve it with a Warm Mushroom and Arugula Salad for a comforting dinner with something fresh alongside.
More Cozy Creamy Soups You’ll Love
Why You’ll Love This Garlic Bread Soup
- Creamy without heavy cream. White beans and cottage cheese give the broth body.
- Plenty of garlic flavor. Roasted and sautéed garlic bring different layers of flavor.
- Crunchy garlic bread topping. Homemade croutons turn a simple creamy soup into something special.
- Easy to make meatless. Use vegetable broth and vegetarian Parmesan-style cheese.
- Simple pantry ingredients. Canned beans, broth, bread, and dried herbs keep the ingredient list practical.
Ingredients You’ll Need
For the soup
- Whole garlic heads: Roasting softens the sharpness and brings out their sweetness.
- Olive oil: For roasting the garlic and softening the onion.
- Yellow onion: Adds a savory foundation.
- Fresh garlic cloves: A small amount of sautéed garlic complements the roasted garlic.
- Italian seasoning: Gives the soup that familiar garlic bread flavor.
- Cannellini beans: These mild white beans blend into a creamy base.
- Low-sodium broth: Use chicken or vegetable broth.
- Plain cottage cheese: Blends into the soup for creaminess and added protein. Use 2% or whole milk cottage cheese.
- Parmesan: Freshly grated cheese melts more smoothly.
- Lemon juice: A small splash brightens the rich garlic flavor.
- Salt and black pepper: Season after adding the cheeses.
For the garlic bread croutons
- Crusty bread: Use Italian bread, a baguette, or sourdough.
- Butter: Helps the bread turn golden and crisp.
- Fresh garlic: For a buttery garlic bread coating.
- Parmesan and parsley: Add a savory finish.
How to Make High Protein Garlic Bread Soup
1. Roast the garlic
Heat the oven to 400°F. Slice the tops off two garlic heads to expose the cloves. Place on foil, drizzle with olive oil, and wrap loosely.
Roast for 40–50 minutes, until the cloves are soft and golden. Let cool enough to handle, then squeeze the garlic from the skins.
2. Make the garlic bread croutons
Toss the bread cubes with melted butter, finely minced garlic, Parmesan, and parsley.
Spread on a baking sheet and bake during the final 12–15 minutes of the garlic’s roasting time. Turn once and watch closely toward the end so the garlic doesn’t burn.
The croutons should be golden around the edges and crisp on the outside.
3. Build the soup base
While the garlic finishes roasting, heat olive oil in a large pot over medium heat. Add the onion and cook until softened.
Stir in the fresh garlic and Italian seasoning. Cook briefly, just until fragrant, then add the drained beans and broth. Simmer gently for 10 minutes.
4. Blend until creamy
Add the roasted garlic to the pot and blend the soup until smooth with an immersion blender.
Separately, blend the cottage cheese with a little cool broth until completely smooth. Stir this mixture into the soup over low heat.
5. Add the finishing touches
Remove the pot from the heat and gradually stir in the Parmesan. Add lemon juice, then taste and season with salt and pepper.
Ladle into bowls and top with garlic bread croutons, fresh parsley, and extra Parmesan.
Tips for a Smooth, Creamy Soup
Blend the cottage cheese separately. A countertop blender generally makes cottage cheese smoother than an immersion blender. Blending it with cool broth also avoids handling a blender full of hot soup.
Keep the heat gentle. Once the cottage cheese goes in, warm the soup over low heat without bringing it to a rolling boil.
Grate your own Parmesan. Finely grated cheese from a wedge blends into the soup more easily than pre-shredded cheese.
Adjust the consistency at the end. Add a little more broth if you prefer a thinner soup.
Top each bowl just before serving. Keeping the croutons separate preserves their crunch.
What Makes This Soup Higher in Protein?
White beans, cottage cheese, and Parmesan contribute protein while also creating the soup’s creamy texture. Unlike a garlic soup made primarily with broth, bread, and cream, these ingredients give the base more substance.
The exact protein per serving depends on your cottage cheese, broth, cheese, and bread brands, as well as how you portion the finished soup.
Easy Variations
Add chicken
Stir shredded cooked chicken into the blended soup and heat gently until hot throughout.
Make it spicy
Add ¼–½ teaspoon crushed red pepper flakes with the Italian seasoning.
Add greens
Stir baby spinach into the blended soup and let it wilt before adding the Parmesan.
Use navy beans
Navy beans or great northern beans can replace the cannellini beans. Drain and rinse them before adding.
What to Serve with Garlic Bread Soup
Pair this creamy garlic bread soup with a fresh salad for an easy, cozy dinner. Crisp vegetables and a tangy dressing balance the rich roasted garlic and Parmesan broth.
- Warm Mushroom and Arugula Salad: Peppery arugula, sautéed mushrooms, and a lemon–red wine vinegar dressing make this a lovely pairing for soup season.
- Greek Village Salad: Tomatoes, crisp cucumber, olives, and feta add a fresh, crunchy side to your bowl.
- Classic Green Bean and Bean Salad: A sweet and tangy vinaigrette makes this an easy make-ahead option.
Serve the garlic bread croutons on top just before eating, with a little extra bread alongside for dipping.
PrintHigh Protein Garlic Bread Soup
Creamy roasted garlic soup made with white beans, cottage cheese, and Parmesan, topped with buttery garlic bread croutons. A cozy, satisfying soup with plenty of garlic flavor and no heavy cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Ingredients
For the Soup
- 2 medium heads garlic
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 additional garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth, divided, plus more as needed
- 2 cups plain cottage cheese, 2% or whole milk
- ½ cup finely grated Parmesan cheese
- 2 teaspoons fresh lemon juice, plus more to taste
- ¼ teaspoon black pepper
- Salt, to taste
- Chopped fresh parsley, for serving
For the Garlic Bread Croutons
- 4 ounces crusty bread, cut into 1-inch cubes
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, very finely minced
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Roast the garlic. Preheat the oven to 400°F. Slice approximately ¼ inch from the tops of the two garlic heads to expose the cloves. Place on foil, drizzle with 1 tablespoon olive oil, and wrap loosely. Roast for 40–50 minutes, until the cloves are soft and golden. Let cool slightly.
- Make the croutons. Toss the bread cubes with melted butter, minced garlic, Parmesan, and parsley. Spread on a baking sheet. Bake during the final 12–15 minutes of the garlic’s roasting time, turning once, until golden and crisp. Watch closely to prevent burning.
- Sauté the onion. While the garlic roasts, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened.
- Add the garlic and herbs. Stir in the 2 minced garlic cloves and Italian seasoning. Cook for 30–60 seconds, stirring, until fragrant.
- Simmer the beans. Add the drained cannellini beans and 3½ cups broth. Bring to a gentle simmer and cook for 10 minutes. If the roasted garlic is not ready, reduce the heat to low.
- Blend the cottage cheese. Combine the cottage cheese and remaining ½ cup cool broth in a blender. Blend until completely smooth. Set aside.
- Blend the soup. Squeeze the softened roasted garlic cloves from their skins into the pot. Remove the pot from the heat and blend with an immersion blender until smooth.
- Add the cottage cheese. Return the pot to low heat and stir in the blended cottage cheese. Warm gently, stirring frequently. Do not boil.
- Finish the soup. Remove from the heat. Gradually stir in the Parmesan, then add the lemon juice and black pepper. Taste and season with salt as needed. Add extra broth if you prefer a thinner consistency.
- Serve. Divide among four bowls. Top with garlic bread croutons and fresh parsley immediately before serving.
Notes
- Roasted garlic: Larger garlic heads may need additional roasting time. The cloves should be very soft and easy to squeeze from their skins.
- Smooth texture: Blend the cottage cheese thoroughly before adding it to the soup.
- Parmesan: Finely grate it from a wedge and stir it in off the heat for smoother melting.
- Make it spicy: Add ¼–½ teaspoon crushed red pepper flakes with the Italian seasoning.
- Vegetarian option: Use vegetable broth and Parmesan-style cheese made without animal rennet.
- Reheating: Warm gently over low heat, stirring frequently. Add broth as needed to loosen the soup.
- Croutons: Keep separate until serving so they stay crisp.
- Timing: Roast the garlic while preparing the soup base to keep the total time around 1 hour 5 minutes.
Make-Ahead and Reheating Tips
For an easier dinner, roast the garlic ahead of time so it’s ready when you start the soup.
Keep the garlic bread croutons separate from the soup. Add them to individual bowls immediately before eating.
Reheat the soup gently on the stovetop, stirring frequently and adding a splash of broth if it has thickened. Avoid boiling after the cottage cheese and Parmesan have been added.
Frequently Asked Questions
Does the soup taste like cottage cheese?
The roasted garlic and Parmesan give the soup its main flavor. Blending the cottage cheese until completely smooth helps it become part of the creamy base, though the final flavor will vary by brand.
Can I make this without cottage cheese?
You can replace it with another can of drained white beans and add broth as needed. The soup will have a different flavor and a lower protein content than the cottage cheese version.
Can I use garlic powder instead of roasted garlic?
Garlic powder can add seasoning, but it won’t provide the mellow sweetness or body of roasted garlic. For this recipe, use the roasted garlic as written.
Can I blend the soup in a regular blender?
Yes. Blend the hot bean and broth mixture in small batches, following your blender’s instructions for hot liquids. Never blend hot soup in a sealed personal blender. Return it to the pot before adding the separately blended cottage cheese.
