Best Simple Breadcrumb Soup Recipes

Nonna's Bread Soup image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 large cloves garlic, thinly sliced
2 chicken bouillon cubes
2 tablespoons chopped fresh parsley
4 slices stale Italian bread, cut into 1-inch cubes (about 2 cups)
2 plum tomatoes, diced
2 mushrooms, sliced
2 large eggs, beaten
2 tablespoons grated or shaved Pecorino Romano cheese
Kosher salt and freshly ground black pepper

Steps:

In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.

Tomato-Bread Soup image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large yellow onion, diced small (2 1/2 cups)
Coarse salt and ground pepper
2 garlic cloves, minced
Red-pepper flakes (optional)
3 pounds very ripe tomatoes, cored and coarsely chopped
6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
1/4 cup fresh basil leaves, torn if large

Steps:

In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.

Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 4 g

Bread Soup image

Provided by Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

5 garlic cloves, minced or pureed
1 bunch fresh oregano, leaves only, chopped, or 1/2 tablespoon dried
1/2 bunch fresh thyme, leaves only, chopped, or 1/2 tablespoon dried
Small sprig of fresh rosemary, leaves only, chopped, or 1/4 teaspoon dried
1 1/2 cups canned tomatoes, diced, with the juices
6 ounces baguette (about 1/3 loaf), cut into 1/2-inch chunks (with crust)
6 cups chicken stock or vegetable stock
2 limes, cut into quarters, for garnish
1/4 cup olive oil or 4 tablespoons unsalted butter
1 onion, diced
2 1/2 teaspoons salt
2 ripe plantains or bananas, peeled and cut into 1/4-inch slices on the diagonal

Steps:

Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer.
Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot.