Bread Soup with Swiss Chard
Cozy Up with Bread Soup with Swiss Chard: A Rustic Italian Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe that embodies rustic Italian and Mediterranean flavors: Bread Soup with Swiss Chard. This isn’t your average bread soup; it’s a hearty, layered dish that’s as beautiful to look at as it is delicious to eat. Think of it as a flavorful strata, but in soup form!
This recipe is perfect for using up day-old bread (reducing food waste is always a win!), and the combination of earthy mushrooms, vibrant Swiss chard, and a touch of sweetness from honey creates a truly unforgettable flavor profile. It’s a fantastic meal for a weeknight dinner or a cozy weekend gathering.
What makes this Bread Soup special?
- Layered Flavors: The layering technique ensures every bite is packed with flavor and texture.
- Rustic Charm: It’s a celebration of simple, wholesome ingredients.
- Versatility: Feel free to adapt the recipe to your liking – add different vegetables, herbs, or cheeses.
- Comfort Food at its Finest: This soup is guaranteed to warm you from the inside out.
Tips for Success
- Bread Choice: A crusty, rustic bread works best. Sourdough, ciabatta, or a country loaf are excellent choices.
- Swiss Chard: If you’re not familiar with Swiss chard, it’s similar to spinach but has a slightly earthier flavor. You can substitute spinach if needed.
- Wine Pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would complement this soup beautifully.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: While it’s best served immediately, you can assemble the soup up to a day in advance. Cover and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time.
Q: Can I use a different type of cheese?
A: Absolutely! Parmesan, Pecorino Romano, or Asiago would all be delicious.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, substitute the butter with olive oil and omit the cheese.
Q: What if I don’t have white wine?
A: You can substitute with chicken or vegetable broth, but the wine adds a lovely depth of flavor.
We hope you enjoy this comforting and flavorful Bread Soup with Swiss Chard! It’s a dish that’s sure to become a family favorite.
Bread Soup with Swiss Chard
Ingredients
- 14 ounces day-old rustic bread cut into 1-inch cubes
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon garlic salt
- 1 tablespoon butter
- 2 cups red onion sliced thin vertically, from tip to root
- 1 tablespoon garlic minced
- 1 pound mushrooms sliced
- 2 bunches Swiss chard chopped
- 1 tablespoon honey
- 1/2 cup dry white wine
- 1 cup grated cheese
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
Instructions
- Preheat oven to 350°F (175°C).
- Toss bread cubes with 2 tablespoons olive oil and garlic salt. Spread on a baking sheet and toast for 10-15 minutes, or until golden brown.
- In a large pot, melt butter and remaining 2 tablespoons olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add mushrooms and cook until browned, about 5-7 minutes. Add chard and cook until wilted, about 3-5 minutes.
- In a bowl, whisk together honey and wine until honey dissolves.
- Layer half of the toasted bread cubes, mushroom mixture, and remaining bread cubes in the pot. Pour honey-wine mixture over the top. Pour broth over everything. Sprinkle with 1 cup grated cheese.
- Cover the pot with foil and seal around the edges. Cut 5 vent holes in the top. Bake for 1 hour 15 minutes.
- Serve immediately, garnished with remaining cheese, pepper, and thyme.
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