Be it a delicate broth or thick stew, nothing completes a steaming bowlful like a hearty slice of bread. Crackling crust giving way to a spongy matrix of soft crumbs, each bite melts into submission when dipped into the soup of the day. Sometimes the soup is merely a thinly veiled excuse to reach for another helping of bread, so compellingly does that fresh loaf beckon. Let’s just cut to the chase here and turn the bread into the soup itself, with a powerful blast of fresh garlic to up the ante. “Real Food Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes Or Less” by Hannah Kaminsky is full of amazing and easy recipes. Check it out from Skyhorse Publishing!
Garlic Bread Soup [Vegan]
- 1/4 cup olive oil
- 1/2 cup (about 20 cloves) minced garlic
- 6-ounces (about 6 slices) sourdough or country bread, torn into 1/2-inch pieces
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 cup dry white wine
- 4 1/2–5 cups vegetable stock
- 1/2–1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
- Place a medium stock pot over moderate heat. Add in the oil along with the garlic, stirring frequently, until golden brown; about 3–4 minutes. Introduce the bread, paprika, and thyme next, cooking until the bread is saturated in garlicky oil. Pour in the white wine, sautéing until the liquid has evaporated. Incorporate 4 1/2 cups of the stock, 1/2 teaspoon of the salt, and black pepper last, covering the pot and bringing the mixture up to a boil.
- Transfer to a blender and puree until silky smooth. Add more stock and salt to taste, if needed, and ladle into bowls. Garnish with a pinch of parsley if desired.