Tomato Bread Soup

I've never eaten bread soup before, but I've always been intrigued by the idea of turning stale bread into a thick soup.  We had half a baguette and the last of the tomatoes from the farmers market and it seemed the perfect chance to try this out.  Since it is cold and I am developing a cold, the idea of a supposedly hearty tomato soup especially pinged my heart.  This one has some Spanish flavours, smoked paprika and a red pepper, but those could be taken out and replaced with simple perfect basil.

Bread Soup

Makes 4 servings

Takes 1 hour

2 cloves garlic, smashed

1 small carrot, chopped

2 small onions, diced

1 not so hot chile (this was from my local farmer's market - not so spicy, a red pepper would be ok)

1/2 tsp. smoked paprika

black pepper

1/2 cup white wine

5 thick slices of stale bread, crusts removed (and saved*), and cut into 2 inch cubes

6 tomatoes, diced

a few sprigs parsley

1 tsp. salt (probably more)

4 cups of water

In a pot on medium high heat, saute the onions, carrot and garlic in olive oil until onions get translucent and begin to brown.  Add the chile, and saute for a moment before adding smoked paprika and pepper.  Stir until the oil looks red, about 2 minutes.

Add white wine, let combine for a minute, and the stir in bread.  It will soak up all the liquid!

Let it sit for a couple of minutes, absorbing, and then add tomatoes and parsley.  Stir a bit, and then let the bread absorb some more.

Add salt and 4 cups of water, bring to a boil, and then reduce heat to low.  Simmer, uncovered for about 45 minutes until the tomatoes are soft and breaking up.

*  I made croutons with my bread crusts!  Toss with olive oil, salt and pepper, and toast in an oven at 350 degrees for about 15 minutes.  Make sure you check on them about half way through.  Great on top of the soup!  If you can stop yourself from eating them right away!