Sop Soup

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  • Total Time: 30 mins
  • Hands-on Time: 10 mins
  • Makes: 4 servings

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.



    2 cups stale bread, cut into cubes

    1 tablespoon olive oil

    1/4 teaspoon Frontier Co-op Sea Salt

    1/8 teaspoon Frontier Co-op Organic Medium Grind Black Pepper

    1/4 teaspoon Frontier Co-op Organic Paprika

    1 teaspoon Frontier Co-op Organic Garlic Granules

    2 teaspoons Frontier Co-op Organic Basil

    2 teaspoons Frontier Co-op Organic Oregano



    1 tablespoon olive oil

    1 large onion, sliced

    5 cups water

    5 tablespoon Frontier Co-op 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. In a saucepan, heat 1 tablespoon olive oil. Sauté onion until lightly browned. In a bowl combine chicken-flavored broth powder and water, then add to onions. Warm over medium heat, stirring, until powder is dissolved and soup is hot. Add bread cubes and gently heat for 10 minutes. Sprinkle with cheese just before serving.

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