Step 1

Measure the broth into a large microwave-safe bowl and put it in the microwave for 7 minutes.

Step 2

Put a large pot or Dutch oven on medium heat with the olive oil. As it heats, peel and roughly chop the onion. Add it to the olive oil and stir.

Step 3

Stir the onion occasionally as you peel the garlic cloves. Arrange all the peeled garlic in a single layer on your cutting board and run a knife through it all several times to roughly chop it. Add it to the onions and cook stirring continuously for 1 minute. Season with the salt and pepper and stop the microwave (if it’s still going) and add the heated broth. Stir and cover. Increase heat to high.

Step 4

Chop the bread into 1/2 inch cubes. Add them to the soup and stir. Put the lid back on.

Step 5

Chop the greens of the green onion. Set aside.

Step 6

Once the soup is simmering and the bread is well-soaked, which it should be by now, transfer soup in batches to a blender and puree until very smooth. Taste and add more salt and pepper if desired.

Step 7

Ladle into bowls and top each with some of the sour cream, if using, and chopped green onions.