Ingredients

• 4 large garlic cloves, minced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup crusty bread, cut into cubes
• Fresh parsley, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the dried thyme, salt, and pepper.
4. Let the soup simmer for about 15 minutes to allow the flavors to meld.
5. Add the bread cubes to the soup and stir until they are softened.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Tips

• For a richer flavor, you can roast the garlic before adding it to the soup.
• Feel free to add some cooked chicken or beans for added protein.
• Store leftovers in an airtight container in the refrigerator for up to three days.