What more convincing do you need than hearing the words “garlic” and “bread” in a soup recipe? It’s essentially garlic bread heaven, turned into a creamy, velvety soup. Round this out into an entire meal with a pepper green salad and toasted bread for dunking. A crisp white wine alongside wouldn’t hurt, either. Shopping tip: Pre-peeled cloves are standard at grocery stores now, but if you can’t find them, try this old-school tip—separate the cloves from their heads and place in a bowl. Top with another bowl, hold the two together tight and shake as hard as you can for about 20 seconds. Amazingly, it removes almost all the peels from the garlic in record time.
How to Make It
Heat oil in a large saucepan over medium. Add onion, garlic, salt, and pepper; cook, stirring often, until onion starts to turn golden brown and garlic starts to soften, about 10 minutes. Add broth; bring to a simmer over high. Reduce heat to medium; cook, uncovered, stirring occasionally, until onion and garlic are very tender, about 20 minutes.
Tear buns into bite-size pieces; add to garlic mixture, stirring to incorporate. Remove from heat; and blend, in batches if needed, until a smooth puree forms, about 2 minutes. Ladle into bowls; top with chives.