Leftover Bread Soup

This recipe can be a base for using leftovers, or it can be a tomato and bread soup all on its own. The key is having good canned tomatoes and rock hard old bread. It helps if the bread was good before it got stale, too.

For the Soup Base
2 oz. EVOO
1/2 dry cayenne, torn up, or 1 t. chili flakes, more if you like spicy
3/4 oz. garlic, crushed
12 oz. yellow onions, medium dice
4 c. canned crushed tomatoes, home-canned if you have them
6 c. chicken broth, homemade if you have it
1 very stale baguette, broken into small pieces


In this photo you see leftover roast chicken, a little leftover squash ragout, and a zucchini. These will be added at the end to use them up and turn the soup – which is tasty on its own – into a full meal.


Heat the oil over medium-high heat, then add the garlic, chili, and onion. Cook until the onion begins to take color. 012

Add the tomato and broth, and season lightly with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until the tomatoes and broth become one and the onions begin to break down. 016

Add the bread, and continue to simmer until the bread breaks down and becomes almost like little dumplings.


You can either serve at this point with a little drizzle of EVOO, or add a bunch of leftovers to make a stewish dish.

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Happy dining!