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Garlic Bread Soup

A warming Italian-inspired soup that tastes like liquid garlic bread. Stale bread, loads of garlic and simple stock create something rich and comforting for under 45p a bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 4 thick slices stale crusty bread, torn into chunks
  • 6 cloves garlic, thinly sliced
  • 1 onion, diced
  • 750ml vegetable stock
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 30g parmesan or hard cheese, grated
  • salt and black pepper
  • 1 tbsp red wine vinegar (optional)

Method
 

  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft.
  2. Add the sliced garlic and rosemary. Cook for 2 minutes until the garlic is golden and fragrant - do not let it brown.
  3. Pour in the vegetable stock and bring to a simmer. Cook for 10 minutes so the flavours combine.
  4. 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.
  5. The bread will thicken the soup into a rustic, porridge-like consistency. Add a splash more stock if it is too thick.
  6. 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.