The Simplest Way To Thicken Soup Is Also Among The Quickest

Stale bread is often forgotten or discarded, but this kitchen staple can be a game-changer for creating rich, hearty soups. Rather than tossing out yesterday's loaf, you can use it to enhance the texture and flavor of your favorite soups.

Bread has long been used as a thickening agent in traditional recipes, dating back to when wasting food was not an option. You can use it to create a creamy soup without heavy cream or flour-based thickeners. This method prevents waste and adds a rustic, homemade quality to your soup.

Any type of bread will do, though hearty varieties like sourdough or country loaves work particularly well because of their dense structure. If all you have on hand is the few last slices of bread, it's better than settling for thin soup. Be mindful of heavily seasoned or sweet bread (think garlic bread or cinnamon raisin bread), as these can alter the taste of your soup.

Start by tearing the bread into bite-sized chunks. Once you've prepped the bread, add it to the simmering soup. Let it soak for a few minutes to absorb the liquid and soften. Then, use a wooden spoon or an immersion blender to break down the bread into the soup until it's smooth and velvety. Consider a cordless immersion blender for convenience if you don't have an outlet close to the stovetop.

The benefit of using bread lies in its ability to absorb flavors. As the bread dissolves, it soaks up the savory broth and seasonings, enriching the soup's overall taste for a more satisfying and comforting bowl.

This soup-thickening technique is popular in many classic recipes. For example, traditional Italian ribollita — a hearty vegetable soup — relies on day-old Tuscan-style bread as a primary thickener. The bread not only thickens the soup but also creates a unique, hearty texture.