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Lunch Box

Make-Ahead Mushroom Tomato Bread Soup

Make-Ahead Mushroom Tomato Bread Soup

[Photograph: Suzanne Lehrer]

Notes: The bread in this soup is not to meant to stand out crouton-like; it should melt into the background, lending subtle, smooth texture and soaking up flavor. Any bread will do—whole wheat, baguette, semolina—but try to use a crust loaf rather than the mushy, pre-sliced kind from the store. The soup may thicken overnight, so err on the soupy side with your additions of chicken stock to overcompensate for reheating the next day. Don't be shy with the cinnamon! The amount given is so it stands up to the hearty, bold flavor of the tomato.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Make-Ahead Mushroom Tomato Bread Soup

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About This Recipe

Yield:Serves 2 to 3
Active time:35 minutes
Total time:35 minutes
This recipe appears in: Lunch Box: Make-Ahead Mushroom Tomato Bread Soup

Ingredients

  • 1 (6-inch) ciabatta loaf or any stale bread, torn into 1-inch chunks (about 2 cups torn bread)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • Kosher salt
  • 1 1/2 tablespoons apple cider vinegar
  • 12 ounces cremini mushrooms, halved if small, quartered if very large
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 teaspoon ground cinnamon
  • 3 cups low-sodium vegetable or chicken stock, plus 1 more cup as needed
  • Freshly ground black pepper

Procedures

  1. 1

    Heat oven to 300 degrees F. Spread bread onto baking sheet and bake until dried but not browned, 15 to 20 minutes. Meanwhile, heat olive oil over medium heat in medium saucepan. Add onions, season with salt, and cook until translucent, 5 to 7 minutes. Deglaze with vinegar and cook until liquid is almost evaporated, 1 to 2 minutes. Add mushrooms, turn heat to medium-high, and cook, stirring, until softened, moisture has evaporated, and mushrooms begin to brown, 5 to 8 minutes.

  2. 2

    Stir in tomatoes and cinnamon, followed by chicken stock. Simmer until warmed through, 2 to 3 minutes, then stir in bread and simmer for 2 to 3 minutes more, stirring to soften bread. Season to taste with salt and black pepper. Add more chicken stock if thinner consistency is desired. Serve immediately or let cool and refrigerate overnight. To serve the next day, reheat in the microwave or stovetop, adding extra stock or water to loosen consistency as desired.

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