Serious Eats: Recipes

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 and on twitter @the_suzchef.

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