Dr Mobeus
Garlic Bread Soup
Garlic bread soup is what happens when Italian peasant cooking meets the concept of using everything up. Stale bread is not a waste product in Italy – it is an ingredient. And when you simmer it with garlic, good olive oil and stock it transforms into something rich, velvety and deeply comforting. At 43p a portion this is about as cheap as a hot meal gets while still being genuinely delicious. The bread breaks down and thickens the soup naturally, no cream or flour needed. It tastes like liquid garlic bread, which is exactly as good as it sounds.
Garlic Bread Soup
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft.
- Add the sliced garlic and rosemary. Cook for 2 minutes until the garlic is golden and fragrant - do not let it brown.
- Pour in the vegetable stock and bring to a simmer. Cook for 10 minutes so the flavours combine.
- Add the torn bread chunks to the soup. Stir well and let them soak for 5 minutes, breaking them up with your spoon as they soften.
- The bread will thicken the soup into a rustic, porridge-like consistency. Add a splash more stock if it is too thick.
- Season with salt, plenty of black pepper and a splash of red wine vinegar if using. Serve in warm bowls with a drizzle of olive oil and grated parmesan on top.
Tips and Variations
Use proper crusty bread, not sliced bread – it gives the right texture. The soup should be thick and rustic, not smooth. Add a poached egg on top for extra protein. Red wine vinegar at the end brightens the whole thing up. This does not keep well so only make what you need.
