What do you make on a cold Fall day when there is almost nothing else in the house but a stale load of sourdough bread? Make Bread Soup! That’s what I did today for lunch and boy was it good. I remember eating this for the first time in Rome several years ago and thinking this was the closest thing I could ever come to real comfort food. It just warms your bones and fills your belly with those comforting tastes that even non-Italians are familiar with, such as garlic, basil and tomatoes.
Rachael’s oval stockpot is perfect for this soup.
Here’s what I did: I sauteed 2 minced garlic cloves and two chopped onions in a few tablespoons of EVOO (be liberal) in a large sauce or soup pot. In retrospect, I could have left the onions out or grated them like Rachael sometimes does because the chunky texture really was counter to the silky mushy bread that is so yummy.
After the onions and garlic were translucent, I added a 28 ounce can of crushed San Marzano tomatoes and 2 tablespoons of fresh, chopped basil. I also added 3 cups of chicken stock and let it cook for about 5 minutes.
Rachael’s Chicken Stock in a Box works great for this recipe and is a good thing to have on hand in your pantry.
The soup in action, cooking before I covered it.
Meanwhile I took about 3/4 of a loaf of stale Italian bread that I had in the house. I cut off the crusts and cubed the bread, then added that to the soup. I mushed it up with my spoon and covered it for 10 minutes, then served in big bowls with a drizzle of fine quality EVOO and a sprinkle of Parmigiano Reggiano.
Use a fine quality EVOO such as Rachael’s own.