Well, I did just that yesterday.. I used some whole grain bread in the soup. It thickened it. The soup turned out very well. ;)

This morning, I broke the bread into small pieces and found the texture different (in a good way). I got so excited that I made another batch. This time, with big and small chunks of bread. Yummy! I didn't know if I would end up having small chunks or big chunks as I was tasting the soup.

I am still thinking of ways in which I can use bread in soups... Hmm...

Yes!!! I am so interested! ;)

This is definitely not asian, but it's a really good tomato and bread soup, super simple.

Pappa al Pomodoro
From Orangette.com Adapted slightly from The Zuni Café Cookbook

About 2 pounds very ripe, flavorful tomatoes
About ½ cup extra virgin olive oil
1 medium yellow onion, diced
Salt
3 cloves garlic, chopped
A leafy branch of fresh basil
A pinch or two of sugar
About ¼ pound day-old, chewy, country-style bread, with most of the crust removed
Freshly ground black pepper

Bring a medium saucepan of water to a boil over high heat. Score a large “X” on the underside of half of the tomatoes, just breaking the skin. Gently ease them, one at a time, into the boiling water. Within 15 or so seconds, the skin should begin to curl back in sheets from the center of the “X.” When this occurs, remove the tomatoes from the water with a slotted spoon, and place them on a cutting board. Peel them; the skin should slip away easily. Trim them, as well as the unpeeled tomatoes, of any blemishes or under-ripe areas; core them; and coarsely chop them into ¼-inch bits, taking care not to lose any juice. Scoop the tomatoes and their juices into a bowl, and set it aside.

Pour about ¼ cup of the olive oil into a large saucepan or Dutch oven over low heat. When the oil is warm, add the onions and a pinch of salt. Cook gently over low heat for 10 or so minutes, stirring occasionally, until the onions are soft and translucent. Stir in the garlic. Cook for a few minutes more, and then add the tomatoes and their juices, along with another glug of oil. Raise the heat, and bring the mixture to a simmer.

Pick the leaves from the sprig of basil, set them aside, and add the stem to the tomato mixture. Cook the mixture only long enough for the tomato to melt and break down a bit, about 5-10 minutes, stopping the cooking when the tomato mixture takes on the characteristic red-orange color of cooked tomatoes. Taste for salt and sugar; you’ll probably need to add quite a bit of the former and might want a pinch or two of the latter, to counter acidity.

Remove and discard the basil stem. Using kitchen shears, snip the basil leaves into rough slivers, and add them to the pot. Tear the bread into the size of large croutons, and add them as well, stirring to wet and submerge the chunks. Cover the pan, remove it from the heat, and let it sit for 15 or so minutes in a warm place, so that the bread can soften and absorb the liquid.

When you’re ready to serve the pappa, stir it roughly to break up the bread, and taste it again for salt and sweetness. Adjust as necessary, stirring in another glug of olive oil to enrich the finished dish. Serve warm, with freshly ground black pepper.

Yield: About 5 cups