There’s nothing quite like the smell of freshly baked bread wafting through the house, and the satisfaction that comes from making your own loaf of bread from scratch. A warm bowl of soup with that loaf of bread is the perfect pairing in my mind!
You might see this title and think that the best bread for soup is fancy rye bread or sourdough bread baked in a Dutch oven. I’m going to shock you and say it’s not! In my opinion, the best bread for soup is simple white bread. Homemade soup is one of my favorite things but I’m going to be honest and tell you it is my backup plan. Soup is a toss-together last-minute meal in this house and if it’s not in my plans I need something quick to go with it. White bread is the fastest bread you can whip up a few hours in advance and do not need to plan ahead like sourdough. Or wait a long time like whole wheat bread.
Why bake bread?
One of the biggest advantages of homemade bread is that it is fresh. Whether you baking homemade bread bowls, garlic bread, french bread, or a simple white. I am not a fan of stale bread. When you make your own white bread at home, you can be sure that it is freshly baked and hasn’t been sitting on a shelf for days or even weeks. This means that the bread is softer, fluffier, and has a better texture than store-bought bread.
I chose a simple white bread as the best choice to pair with soup for several reasons. Its neutral flavor won’t overpower the soup, its soft texture allows it to soak up the broth. The best part is that it is an affordable and widely available option.
Bread and soup can be done in a million different ways. I have the perfect bread recipe for you today and my own cream of broccoli soup recipe. This is my spin on a broccoli cheese soup (this one is better!) They have simple ingredients with great flavor and are like a warm hug on a chilly day. Really there are too many different kinds of soups and bread for me to pine about that I love. When I have more prep and time I will play around with different bread recipes for a hearty meal with my soups. But more often than not I find myself looking out my kitchen window on a cold day and it is a spur-of-the-moment thing. I think a lot of us are like that. It really is a joy in life that we can make food to match our mood or the weather. So let’s get started with our bread first.
What you will need for your bread.
Dry Active yeast
Butter (room temp/soft)
Sunflower Lecithin powder
Unbleached Organic White all-purpose flour
To get started…
In your mixing bowl whisk together your warm water, yeast, and sugar. Let this sit for about 15 minutes. You want to make sure it is good and foamy. Once it has foamed up add in your flour, butter, salt, and sunflower lecithin. I know that not everyone has sunflower lecithin powder in their cupboard and it is 100% not an essential ingredient to your bread. I just find it really helps make a loaf so fluffy and soft if that is the type of bread you’re trying to make.
Using your dough hook let that mix until all the ingredients are completely incorporated. You want it to mix and allow your mixer to knead the dough for a few minutes. Once that is done, remove the dough and place it in a large greased bowl. Cover it with a plastic bag, shower cap, or damp cloth, and let it go on its first rise. Depending on how warm or cold your house is this usually takes an hour or so. You want it to be double in size.
The Best Bread
Once your dough has doubled, flatten it, roll it up, and tuck in the ends to form a “loaf” shape. Place in a greased loaf pan uncovered for its second rise. This usually takes about 30 minutes.
If you want to get fancy and get that shiny golden brown crust you can whisk an egg and a tablespoon of water to make an egg wash. Brush it on top of your loaf and bake at 375 for 30mins.
When it comes to a bowl of warm soup I think everyone has their favourite. Tomato soup, lentil soup, or vegetable soup. It does not take a chef to make a delicious soup. I have a soft spot for creamy soups. My favorite soup to make on a cold day is my cream of broccoli. It really is one of the best soups.
What you will need for your cream of broccoli soup
Better than Bouillion (Chicken) or chicken broth
Dice an onion and put in a frying pan on medium heat with your butter. Cook until the onions are translucent. Add in your flour to create a roux. Chop up your broccoli heads and add to a large pot with 10 cups of broth. If you are using Better than Bouillion use 1/4 cup of the paste in water. Bring to a boil and lower heat to simmer for 20 minutes until broccoli is soft. Add in your roux and whisk together. Transfer in small batches your soup to a blender.
WARNING: I want to be so clear BE CAREFUL. Do NOT fill your blender over halfway. Do NOT close the lid of your blender with hot soup in it. If your blender has a small lid that opens – OPEN IT. use a damp tea towel over the opening to prevent hot soup from splashing on you. Mix on low, then medium speed until pureed. Be careful!
Pour pureed soup back in the pot and add in your spices, cream, and parmesan cheese. Stir for 5 mins on low heat and serve!
This is a hearty soup and delicious bread pairing. I hope you love these recipes as much as I do.
Best Bread For Soup
- 1 Stand Mixer Kitchen aid
- 2.5 cups Water (Warm)
- 1 tbsp Dry Active Yeast
- 1 tbsp Sugar
- 6.5 cups Unbleched All-Purpose White Flour
- 1/3 cup Butter (soft/room temp)
- 2 tsp Salt
- 1 tsp Sunflower Lecthin Powder Optional
- Whisk water, sugar and yeast until combined. Let sit for 10 mins until foaming
- Add flour, salt, butter and sunflower lecitin
- Using a dough hook allow to mix and knead for 7 mins
- Remove dough and place in large greased bowl. Cover with a plastic bag and allow to rise for 1 hour
- Punch down dough and separate into equal parts. Form two loaves and place in greased loaf pans.
- Preheat oven to 375
- Allow to rise for 30 mins
- Bake at 375 for 30 mins
Cream of Broccoli Soup
- 1 Ninja Blender
- 10 cups Water
- 1/4 cup Better than Bouillon Chicken Paste
- 1/3 cup All purpose Flour
- 1/2 cup Butter
- 1 Medium Onion
- 3 Heads Broccoli
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 Cup Cream
- 1/2 Cup Finely Grated Pamersan
- Chop Broccoli Heads
- Add Water, paste and broccoli to pot. Bring to boil and let simmer for 20 mins
- Dice onion
- Fry onion and butter in pan until onion is translusant. Add flour to make a roux. Add to broccoli pot and whisk until it is incorporated.
- Add broccoli 4 cups at a time (Or half your blender size) to blender. Place a damp cloth on cover opening and blend on low setting until pureed.
- Puree all of the broccoli. When it is all blended add back to large pot and on low heat .
- Add in cream, spices and cheese.
Like this recipe? Check out what else East Pine Home has to offer
East Pine Home Beef Soup Recipe CLICK HERE
Need something for dessert? CLICK HERE
My Blender CLICK HERE