Bread Soup, Two Ways

I’m a recent convert to the ways of bread soups (basically just soups that involve stale bread as one of the ingredients). I came to it because I hate to waste food, and it seemed like, since I already liked bread pudding and strata, bread soup wasn’t so far off. Here are two variations that I’ve whipped recently with whatever was lying around the kitchen. Feel free to improvise.

Chicken, Kale, and Potato Bread Soup

Homemade chicken broth, shredded chicken, kale, and potatoes are good on their own, but the addition of chunks of leftover baguette actually gives this soup a nice heartiness that makes it a great go-to for a one-pot meal for a family with a busy schedule. All of the individual ingredients can be prepared ahead of time and kept separate for using in various dishes. Just toss together, let it heat up, and you’ve got dinner.

Tomato & White Bean Bread Soup

Starting with some onions that are caramelized, then adding diced tomatoes (canned, or fresh tomatoes with the addition of a Tbsp of tomato paste), rosemary, and some vegetable stock, you create the base of this vegetarian soup. Then add white beans, and bread (I had stale, leftover sourdough) at the end. Again, it’s hearty and satisfying, with the bread giving the soup more texture. Besides, if you dip bread in tomato soup anyway, why not cook it right in?