I N S T R U C T I O N S

start by preheating the oven to 200°C with top and bottom heat

slice your white bread and spread the slices on a baking sheet - toast them until they are nice and crispy

meanwhile sautée your onions and celery in a pot with around 3 tabelspoons of olive oil until the onions are translucent

deglaze with white wine and let it simmer for a few minutes before adding in the veggie broth and passata

let your sauce cook for 20-30 minutes and add salt and pepper to taste

once the bread is crispy, take it out of the oven and rub both sides with garlic

now start by pouring about 1/3 of your tomato sauce in pot, spread out one layer of your garlic-rubbed bread and drizzle a generous amount of olive oil on top - repeat the layers until all ingredients are used up

let it simmer on low with the lid on for 10 minutes before stirring it all together until the bread is completely softened and the soup has thickened to a porridge-like consistency

serve with a big drizzle of olive oil and your optional cream on top.

*tipp: this freezes very well - make a big batch at once and freeze it into portions