1-Preheat oven to 400°F (200°C). In a large bowl, toss 4 cups of cubed brioche bread with 1/4 cup melted unsalted butter, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, and 1 teaspoon dried thyme until evenly coated. Spread the bread cubes in a single layer on a baking sheet and bake on the top rack for 10-15 minutes, or until golden and crisp.

2-Melt 4 tablespoons of unsalted butter in a large pot over medium-high heat. Add 6 cloves of minced garlic and sauté until fragrant, about 1 minute. Then, add 1/4 cup all-purpose flour, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon dried parsley. Stir constantly for about 1 minute to cook the flour and combine.

3-Gradually pour in 4 cups of vegetable stock while whisking continuously to prevent lumps. Keep whisking until the mixture is smooth and begins to thicken. This step ensures a creamy base that’s full of flavor!

4-Stir in 1 cup heavy cream, 2 cups chopped kale, and 3 sprigs fresh thyme. Bring the soup to a gentle simmer, then reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the kale is tender and the soup has thickened slightly. Remove the thyme sprigs and stir in 1/2 cup freshly grated parmesan cheese until melted and creamy.

5-Ladle the hot soup into bowls and top generously with the crispy brioche garlic bread cubes. For extra flair, add optional toppings like crispy bacon or red pepper flakes to make it your own. Discover more bread-based recipes like this one for your next meal!