Thanks @pandamama! And thanks for sharing this recipe.

The bread serves as a thickener. To answer your question, it does change the texture of the soup. It has a lighter effect than potato. And like @chefsteve stated on his comment on this post, it’s an option for a thickener when used with delicately flavored ingredients.

As for taste, it didn’t change much as I used plain baguette. If I had used flavored breads, it could have. Other than the fact that plain bread is what I had on hand, I didn’t want other flavors to overpower the lettuce and zucchini, so it was perfect for the soup!