German Bread Soup Brotsuppe Recipe
Brotsuppe is a clever German soup created to use up stale bread – nothing goes to waste. Its flavor is a bit like a mix of creamy garlic soup and a light pan gravy, but it’s much simpler to make. In Alpine regions it’s served as a warming first course after a whole day spent outdoors.
A classic example of German frugality and comfort food in one bowl: it turns simple stale bread into a silky, aromatic soup with minimal effort and ingredients.
Chef's tips
Use bread that is dry but not rock-hard – it will blend more easily and give the soup a smoother texture. If your stock is very salty, season the soup only at the end to avoid over-salting.
How to serve
Serve in warm bowls, generously topped with croutons and chives. For a heartier meal, add a side of sausage or a slice of smoked ham, or pair it with a crisp green salad.
Ingredients
- stale wheat or mixed bread without a lot of seeds on top - 200 g
- chicken stock vegetable stock also works - 1 l
- milk - 250 ml
- onion medium - 1 piece
- garlic - 2 cloves
- butter - 30 g
- vegetable oil for frying the croutons - 1 tablespoon
- 18% cream for enriching the soup - 50 ml
- dried marjoram - 1 teaspoon
- chives chopped, for serving - 2 tablespoons
- salt to taste
- ground black pepper to taste
Preparation
- Cut the stale bread into cubes. Set aside about 1/3 for the croutons for serving, the rest will go into the soup.
- Peel and finely chop the onion, and finely chop the garlic as well.
- Melt the butter in a pot over medium heat. Add the onion and sauté for 3–5 minutes, until it softens and turns slightly translucent. Add the garlic and cook for about 1 minute more, until fragrant.
- Add 2/3 of the cubed bread to the pot, stir and cook for 2–3 minutes, until the bread soaks up some butter and starts to brown at the edges.
- Pour in the stock and milk, add the marjoram, stir and bring to a gentle boil. Reduce the heat and simmer for 10–15 minutes, until the bread has completely broken down.
- Meanwhile, heat the oil in a frying pan. Add the reserved 1/3 of the bread cubes and fry for 4–5 minutes, stirring, until golden and crispy. Transfer to a plate.
- Remove the soup from the heat and blend with a hand blender until smooth and creamy. If it’s too thick, add a little water or stock.
- Pour in the cream and briefly reheat the soup, but do not let it come back to a boil. Season to taste with salt and pepper.
- Serve the soup hot, topped with crunchy croutons and fresh chives.
Storage
Store the soup in the fridge in a closed container for up to 2–3 days. Reheat gently, without boiling, and add a splash of water or stock if it has thickened too much. Prepare fresh croutons each time you serve it.
