Best Cheese Bread And Egg Soup Recipes

SPICY MUSHROOM SOUP WITH EGG, BREAD, AND CHEESE image

Yield 4 - 6 people

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
pinch of hot red pepper flakes
3 cups tightly packed mixed fresh mushrooms, stems removed, wiped clean with a damp cloth
leaves of 4 fresh thyme sprigs
fine sea salt
freshly ground black pepper
½ cup canned crushed tomatoes with their liquid
1 quart vegetable stock, simmering in a pot on a back burner
four 1-inch-thick slices Tuscan country bread, grilled or toasted
4 large eggs
¼ cup grated Parmigiano-Reggiano

Steps:

Heat the olive oil in a wide flameproof casserole over medium heat. Add the garlic and sauté until browned, about 3 minutes. Add the red pepper and the mushrooms, then the thyme leaves. Stir well and season with salt and pepper. Cook for 5 minutes. Add the tomatoes, taste and adjust the seasoning, and cook for an additional 5 minutes. Add the stock, raise the heat to high, bring to a boil, then lower the heat and simmer for 20 minutes. Place a slice of bread in each of 4 bowls. Break the eggs carefully into the bowls on top of the bread, then top each egg with 1 tablespoon Parmigiano. Carefully ladle the hot soup over the egg and crouton and serve.

Cheese, Bread, and Egg Soup image

Yield Makes 6 servings

Number Of Ingredients 7

12 4x3x1/2-inch slices country-style whole wheat or sourdough bread
1/3 cup (about) extra-virgin olive oil
8 cups canned low-salt chicken broth
2 large eggs
1/2 cup freshly grated pecorino Sardo or pecorino Romano cheese
1/4 cup chopped fresh Italian parsley
8 ounces fresh water-packed mozzarella cheese, diced

Steps:

Preheat oven to 400°F. Brush bread slices generously on both sides with olive oil. Place bread on baking sheet. Bake until light golden, turning once, about 5 minutes per side.
Bring broth to boil in large pot. Whisk eggs and cheese in medium bowl to blend. Gradually add egg mixture to boiling broth, stirring to form egg strands, about 1 minute. Add parsley; season with salt and pepper.
Place 2 bread slices in each of 6 soup bowls. Sprinkle with diced mozzarella cheese. Ladle soup into bowls.