Sop Soup

The first soups were thick stews (sop) that were eaten soaked up with bread. Use a French or Italian bread, or a seasoned rustic bread for this recipe, and experiment with different grated cheeses.

bread cubes
2 cups stale bread, cut into cubes
1 tablespoon olive oil
1/4 teaspoon Frontier Sea Salt
1/8 teaspoon Frontier Organic Black Pepper
1/4 teaspoon Frontier Organic Paprika
1 teaspoon Frontier Organic Garlic Granules
2 teaspoons Frontier Organic Basil
2 teaspoons Frontier Organic Oregano
1 tablespoon olive oil
1  large onion, sliced
5 cups water
5 tablespoons Frontier No-Chicken Broth Powder
1/2 cup freshly grated Parmesan or Romano cheese
1. Combine bread cubes and 1 tablespoon olive oil. Sprinkle with salt, pepper, paprika, garlic, basil and oregano. Sauté until lightly browned. Set aside.
2. Heat 1 tablespoon olive oil in a saucepan. Sauté onion slices until lightly browned. Combine chicken-flavored broth powder and water in a bowl, then add to onions. Warm over medium heat, stirring, until powder is dissolved and soup is hot. Add the bread cubes and gently heat for 10 minutes. Sprinkle with cheese just before serving.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 20 min

Servings: 4

From: Savvy Spice