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April 2, 2011

Seven soups every Saturday: bread soup recipes


A leftover half of a baguette, gone stale a few days ago, begs to be used, and only two solutions come to mind: pulverize it into breadcrumbs, or reincarnate it as a thickener for soup. Guess which choice I would make? For a frugal cook, bread soups are the ultimate waste-not-want-not. What's even better is the magic that happens when stale bread loses its natural moisture, and that moisture is replaced by flavored broth. The bread falls apart into the soup, where it absorbs all of the spice and seasonings of the soup liquid. If you don't have stale bread on hand, toast some fresh bread to dry it out.

Seven bread soup recipes caught my eye this week:

Sweet onion and bread soup, from Kayotic Kitchen

Tuscan bread soup, from This Week for Dinner

Chickpea and bread soup, from Bitchin' Camero

Icelandic bread soup, from Icelandic Cooking, Recipes and Food

Vegetable bread soup, from One Hot Stove

Portuguese cilantro bread soup, from Mostly Foodstuffs

Estonian bread soup, from Nami-Nami

Find more delicious bread soup recipes on Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.


Posted by: Maris (In Good Taste) | April 2, 2011 at 09:00 AM

I love bread especially that crusty bread you have pictured there. AND I love soup so great combination!

Posted by: Melynda | April 2, 2011 at 10:37 AM

frugal and delicious, the best kind of soup.

Posted by: susan g | April 2, 2011 at 10:48 AM

and then there's croutons, onion soup/parm planches... another post?
Icelandic? Only Lydia can steer us through the sea of blogs!

Posted by: Lydia | April 2, 2011 at 11:51 AM

Maris, when I was a kid, I used to say that all the food on the plate ends up in the same place, so why not mush it together? Bread soup is kind of like that -- soup and bread will both end up in your stomach, so why not eat them together?!

Melynda, agreed. And I love the texture of bread-thickened soups.

Susan, oh, yes, croutons. I'm really overdue for a crouton post here.

Posted by: CJ McD | April 2, 2011 at 08:00 PM

Those recipes look yummy.

MY favorite ways to use bread in soups is soup croutons. They can slices or cubed, then tossed with the appropriate oil or butter, seasonings and sometimes cheese in flavors that compliment the soup. People are always pleasantly surprised to have the wonderful addition of a few croutons for their soup. They think it's an "upscale" twist when it's actually a simple trick to use up the old bread. *wink*

I really like French toast too. But a subject for another day. *S*

Thanks for the recipe round up Soup Chick.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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