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.
But you don’t need to add heavy cream or make a roux to achieve soups like this. All you need is some bread. All you’ve got is old and stale bread? Even better. A common technique used in the Mediterranean, thickening soups with bread is an easy way to add texture and bulk—it turns a simple bowl of broth into a full meal. The best part about using bread as a thickener is that depending on how you use it, you can control the thickness of your soup. Varying the technique and type of bread you use gives you this control.