You know you’ve found a keeper when a recipe promises the ultimate cozy night in, and this one-pot mushroom and tomato bread soup does precisely that—it’s like a warm hug in a bowl, where creaminess meets a tangy twist from diced tomatoes, all wrapped up with the earthy depth of porcini mushrooms. Let’s dive in and make some taste bud magic happen!
My Porcini Tomato Bread Soup is a perfect blend of creamy porcini mushrooms and sweet, diced tomatoes simmered in a rich chicken broth. I can’t call it a fancy dish, exactly.
The balance of those ingredients, however, is mesmerizing. Nutritious and satisfying, and somehow in this disarray of a food universe the most perfect thing you can possibly eat.
Porcini Tomato Bread Soup Recipe Ingredients
- Olive Oil: Rich in healthy monounsaturated fats, provides a creamy texture.
- Onion: Adds natural sweetness and depth, is a good source of vitamins.
- Porcini Mushrooms: Adds umami flavor, provides fiber and antioxidants.
- Diced Tomatoes: Contributes acidity and sweetness, full of vitamin C and lycopene.
- Crusty Bread: Thickens the soup, adds carbohydrates and texture.
- Parmesan Cheese: Offers nutty and savory flavor, a source of protein and calcium.
- Fresh Basil: Provides aromatic flavor, has anti-inflammatory properties.
Porcini Tomato Bread Soup Recipe Ingredient Quantities
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dried porcini mushrooms
- 8 cups chicken or vegetable broth
- 2 cans (14 ounces each) diced tomatoes, with juice
- 1 loaf crusty bread, torn into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup heavy cream (optional)
- Additional olive oil for drizzling
How to Make this Porcini Tomato Bread Soup Recipe
1. Submerge the dried porcini mushrooms in warm water for around 20 minutes until they are reconstituted. Drain and rinse the mushrooms, then chop them, keeping the soaking liquid for later use.
2. In a large pot, over medium heat, warm the olive oil. Add the onion and cook until softened, about 5 minutes.
3. Put the garlic in the pot and cook for 1-2 minutes until it becomes fragrant.
4. Combine the chopped porcini mushrooms and cook them for a further 3 minutes.
5. Add the chicken or vegetable broth and the soaking liquid.
1. Pour in the chicken or vegetable broth and the reserved soaking liquid, being careful to leave any sediment behind.
6. Add the tomatoes, with their juice, the pieces of bread, salt, and black pepper to the pot. Stir to combine.
7. Allow the soup to come to a simmer, then let it cook for 20-25 minutes. This will ensure that the flavors meld perfectly and that the bread inside has softened adequately.
8. Add the Parmesan cheese, fresh basil, and thyme leaves. Stir well and adjust the seasoning.
9. Stir in the heavy cream. Heat the soup until it is thoroughly warmed and the cream is well incorporated.
10. The soup should be served hot, with a drizzle of olive oil if desired, and garnished with extra Parmesan and a bit of basil.
Porcini Tomato Bread Soup Recipe Equipment Needed
1. Large pot
2. Medium bowl
3. Fine mesh sieve or strainer
4. Chopping board
5. Chef’s knife
6. Measuring spoons
7. Wooden spoon or spatula
8. Ladle
FAQ
- Can I use fresh porcini mushrooms instead of dried?Dried porcini mushrooms are recommended for this recipe since they give a more intense flavor. If you use fresh, be sure to sauté them first and then enjoy a much subtler taste.
- What can I substitute for Parmesan cheese if I’m making it dairy-free?Nutritional yeast can be used to impart a cheesy flavor without using any dairy. Use 2 tablespoons to start and adjust to your taste preferences.
- Is there a substitute for the heavy cream if I want a lighter soup?The cream can be omitted entirely, or a splash of plant-based milk like almond or oat can be added for an even lighter, creamy texture.
- How long does it take to soak dried porcini mushrooms?It is optimal to immerse them in hot water for approximately 20-30 minutes until they have softened and rehydrated.
- Can I make this soup ahead of time?Yes, this soup can be prepared a day ahead. The flavors often develop even further with time. Just warm it up gently before serving and add the bread only right before warming it up, to maintain its impressive texture.
- What type of bread works best for this recipe?A country loaf with a crust or a loaf of sourdough is best, as they stand up well in the soup and give it a vigorous texture.
- Can I use fresh tomatoes instead of canned?If you want to use fresh tomatoes instead of canned, you can use 6-8 cups of chopped fresh tomatoes; you may need to add a little more broth if the soup becomes too thick.
Porcini Tomato Bread Soup Recipe Substitutions and Variations
Substitutes
Olive oil: Substitute with avocado oil or canola oil for a neutral flavor.
Dried porcini mushrooms: Substitute with dried shiitake mushrooms or fresh cremini mushrooms.
Use mushroom broth or a homemade vegetable stock for extra flavor in chicken or vegetable broth.
Parmesan cheese: Use Pecorino Romano or nutritional yeast to make a vegan version.
Coconut cream or a plant-based cream such as cashew cream can be used in place of heavy cream to make a dairy-free version.
List of alternative ingredients:
• Coconut cream
• Cashew cream
• Other plant-based cream
Pro Tips
1. Enhance Mushroom Flavor: After reconstituting the porcini mushrooms, use a fine mesh strainer or a coffee filter to strain the soaking liquid. This ensures that any grit is removed while keeping the rich mushroom flavor.
2. Toast the Bread: For added texture and depth of flavor, lightly toast the torn bread pieces in the oven or a skillet before adding them to the soup. This will give the bread a slightly nutty taste and help it hold its structure better in the broth.
3. Layered Aromatics: When cooking the onions and garlic, consider adding a pinch of salt early on. This helps them release moisture and flavors more effectively, creating a deeper aromatic base for your soup.
4. Infused Oil Drizzle: Before serving, infuse a small amount of olive oil with some garlic or your favorite herbs, and drizzle this aromatic oil over the soup. It adds an extra layer of flavor and sophistication to the dish.
5. Finish with Zest: Just before serving, grate a bit of lemon zest over each bowl. The citrus will brighten the flavors and complement the richness of the mushrooms and cheese.
Porcini Tomato Bread Soup Recipe
My favorite Porcini Tomato Bread Soup Recipe
Equipment Needed:
1. Large pot
2. Medium bowl
3. Fine mesh sieve or strainer
4. Chopping board
5. Chef’s knife
6. Measuring spoons
7. Wooden spoon or spatula
8. Ladle
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dried porcini mushrooms
- 8 cups chicken or vegetable broth
- 2 cans (14 ounces each) diced tomatoes, with juice
- 1 loaf crusty bread, torn into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup heavy cream (optional)
- Additional olive oil for drizzling
Instructions:
1. Submerge the dried porcini mushrooms in warm water for around 20 minutes until they are reconstituted. Drain and rinse the mushrooms, then chop them, keeping the soaking liquid for later use.
2. In a large pot, over medium heat, warm the olive oil. Add the onion and cook until softened, about 5 minutes.
3. Put the garlic in the pot and cook for 1-2 minutes until it becomes fragrant.
4. Combine the chopped porcini mushrooms and cook them for a further 3 minutes.
5. Add the chicken or vegetable broth and the soaking liquid.
1. Pour in the chicken or vegetable broth and the reserved soaking liquid, being careful to leave any sediment behind.
6. Add the tomatoes, with their juice, the pieces of bread, salt, and black pepper to the pot. Stir to combine.
7. Allow the soup to come to a simmer, then let it cook for 20-25 minutes. This will ensure that the flavors meld perfectly and that the bread inside has softened adequately.
8. Add the Parmesan cheese, fresh basil, and thyme leaves. Stir well and adjust the seasoning.
9. Stir in the heavy cream. Heat the soup until it is thoroughly warmed and the cream is well incorporated.
10. The soup should be served hot, with a drizzle of olive oil if desired, and garnished with extra Parmesan and a bit of basil.