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Brotsuppe

A warming German bread soup made with toasted stale rye bread simmered in savory vegetable broth with caraway and marjoram.

30 minEasyServes 4220 cal/serving

GermanSoupStovetopVegetarianNut-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 6 cups stale rye bread, cubed
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 4 cups vegetable broth
  • 1/2 tsp caraway seeds, crushed
  • 1/2 tsp dried marjoram
  • 1/4 cup heavy cream
  • 2 tbsp fresh chives, chopped

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 cup diced yellow onion and cook for 5 minutes until soft.

  3. 3

    Add 6 cups cubed stale rye bread, 1/2 tsp crushed caraway seeds, and 1/2 tsp dried marjoram, stirring for 3 minutes to lightly toast.

  4. 4

    Pour in 4 cups vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.

  5. 5

    Stir in 1/4 cup heavy cream until smooth, then ladle into bowls and garnish with 2 tbsp chopped fresh chives.

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Questions

What is Brotsuppe?

A warming German bread soup made with toasted stale rye bread simmered in savory vegetable broth with caraway and marjoram. This reference files it under German soup: made on the stovetop, rated easy and about 30 minutes start to finish.

Is there a substitute for heavy cream in Brotsuppe?

The entry for Brotsuppe calls for 1/4 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Brotsuppe gluten-free?

Yes. The gluten in Brotsuppe is 6 cups stale rye bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Brotsuppe vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter and 1/4 cup heavy cream. For fully plant-based entries, see the vegan soup collection.

Can I freeze Brotsuppe?

Yes. Refrigerate Brotsuppe for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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