Preheat your oven to 350°F (175°C). Cut the day-old French bread into 1-inch cubes and arrange them in a single layer on a baking sheet. In a small bowl, melt some butter and mix it with minced garlic. Drizzle this mixture over the bread cubes, sprinkle with dried basil and salt, and toss until well-coated. Bake for about 15 minutes or until they are golden brown and crispy.

In a large pot, heat a splash of olive oil over medium heat. Add diced onion along with dried thyme, bay leaves, salt, and pepper. Sauté the mixture for 7 to 8 minutes, stirring occasionally until the onions are translucent.

Add in the minced garlic and continue to cook for another 30 to 60 seconds, stirring frequently.

Pour in the chicken broth while scraping the bottom of the pot to release any flavorful bits. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.

Remove the bay leaves from the pot. Stir in the cubed French bread and heavy whipping cream, mixing gently. Allow the bread to soak for about 5 minutes.

Using an immersion blender, blend the soup until it reaches a smooth consistency. Whisk in grated Parmesan cheese until it melts into the soup.

Taste your soup and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls and top with the homemade croutons.