bread soup
16th June 2011

bread soup

By Kurt Photography by Adam

One of my favourite things to do on a Saturday morning is to get up and head down to my local bakery and grab a nice fresh loaf of bread, come home fill the little moka with coffee, sit down and enjoy a thick slice of fresh bread topped with butter and homemade jam (quince at the moment) and a strong cup of coffee. Inevitably I always end up with a little bit of that loaf lurking around in the pantry come Monday night. Fortunately this is perfect for turning into a thick and warming classic Tuscan soup perfect for a cold night in.


Serves 4
  • --
  • 150ml olive oil
  • 2 cloves garlic
  • 2 leeks (finely diced)
  • 0.5L beef stock
  • 1L canned whole tomatoes puréed (blend for a few seconds in a food processor)
  • 250g of one or two day old bread
  • Fresh basil
  • Salt and pepper to taste
  • Olive oil for drizzling on top


    • --
    • 1. Heat oil in a medium sized pot, fry off the garlic then add the leeks.
    • Turn the heat down low and sauté for 20 to 25 minutes, until soft.
    • 2. Add the stock and tomatoes bring to the boil then lower the heat and simmer for 30 minutes.
    • 3. Tear up the bread into large chunks; press the bread into the liquid with a spoon. Roughly tear the basil leaves and add to pot.
    • 4. Leave the mixture to rest for 20 to 30 minutes until the bread has absorbed some liquid and started to go soft.
    • 5. Whisk the mixture until the all the bread has broken down and the mixture is a consistent texture.
    • 6. Spoon into bowls and serve with a drizzle of olive oil.

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