When in doubt: add bread.
Soup is often hailed as the antidote to cold weather. But when winter really kicks in, brothy soups won't suffice. Something with staying power, a little more stick-to-your-ribs goodness, is the trick to surviving winter. That's why thickened, creamier soups win.to achieve soups like this. All you need is some bread. All you've got is old and stale bread? Even better.
This is a great way to use up day old bread. It's also a great way to stretch leftover soup that is too sparse for a meal into something more. The best bread to use is something plain, like a country loaf or sourdough. Avoid anything grainy, seedy, or too dense – it won't break down into the soup broth.Lay toasted bread at the bottom of the bowl
To add heft to your bowl without thickening the entire soup, simply place a thick, toasted slice or two of stale bread at the bottom of your soup bowl. To add even more flavor, try rubbing fresh garlic on each slice before ladeling in the broth. You'll scoop up bites of warm, broth-soaked bread with each spoonful.Breadcrumbs instantly dissolve into hot soup; add a little bit at a time until the soup reaches your desired consistency.
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