Zero-Waste Caraway Bread Soup | Warming Homemade Classic

Cut half of the stale sourdough bread (approx. 150 g) into smaller cubes or tear it into pieces, and set the other half aside for the crispy croutons. Finely chop the onion and garlic cloves.

In a medium pot, melt 20 g of butter (half of the butter), add the finely chopped onion, and sauté until translucent, about 3-4 minutes. Sprinkle with the all-purpose flour and ground caraway, then fry, stirring constantly, for 1-2 minutes until fragrant. Remove from the heat and stir in the sweet paprika and minced garlic.

Gradually pour in the vegetable stock while whisking constantly with a hand whisk to prevent lumps. Return to the heat, bring to a boil, then add the prepared 150 g of bread pieces. Season with salt and pepper, and simmer over low heat for about 10-12 minutes until the bread softens completely and silkily thickens the soup. Blend the soup until smooth and creamy using an immersion blender.