In a large pot, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.

Sauté 10-12 minced garlic cloves and 1 chopped medium onion until the onion becomes translucent, about 5 minutes.

Add 4 cups of chicken or vegetable broth and 2 cups of water to the pot, stirring to blend the ingredients.

Stir in 1 teaspoon of dried thyme, 1 bay leaf, salt, and pepper to taste. Bring the mixture to a boil.

Once boiling, lower the heat and let it simmer gently for 20 minutes.

After simmering, remove the bay leaf from the pot.

If you prefer a smoother texture, use an immersion blender to puree the soup.

If adding cream, stir in 1/2 cup of heavy cream now, heating for just a few minutes until warmed through.

Preheat your oven to 400°F (200°C).

Cut 4 slices of crusty bread into cubes, drizzle with olive oil, and sprinkle with optional garlic powder, salt, and pepper.

Place the bread cubes in the preheated oven and bake for 10-12 minutes until golden brown and crispy.

Before serving, taste the soup and adjust the seasoning as needed.

Serve the soup hot, topped with crunchy croutons, a sprinkle of grated cheese, and freshly chopped parsley.