So, you’ve made a delicious soup, but now you’re wondering what kind of bread to serve with it.
You’ve come to the right place!
Have you ever looked down into your soup bowl, only to find your perfectly delicious soup is accompanied by a stale, tasteless hunk of bread?
If you’ve ever found yourself wondering what kind of bread to serve with soup, you’re in the right place.
In this post, we’ll break down all of the different kinds of soups and give you a few suggestions for what kind of bread to pair with them.
From hearty stews to light broths, we’ll help you choose the right kind of bread for all kinds of soups.
But let’s be clear: there are no hard-and-fast rules here.
At the end of the day, choosing what goes on your plate is up to you and your preferences.
We’re just here to help you make informed decisions about the loaves that will accompany your soups and stews for years to come.
What Bread to Serve with Soup (39 Breads)
Bread and soup have been paired together for a long time.
When trying to decide what kind of bread to serve with soup, it’s important to consider the flavor profile of the soup and how well it will complement the bread.
For example, if your soup is very salty, it would be best served with a sweeter bread such as cinnamon raisin or banana bread.
You also should consider the texture of your bread when deciding what kind of bread to serve with your soup.
If you have a chunky vegetable soup, you might want a softer, lighter bread than if you were serving potato leek soup with a smooth consistency.
These 39 breads can be easily served with any kind of soup:
Whole wheat bread is a healthy alternative to regular white bread, but even though it’s good for you, it’s still super delicious and great for dipping!
Whole wheat bread is full of nutrients, but can still make your mouth water.
It’s the perfect balance between health and taste.
So when you’re eating soup with whole wheat bread, you’re not only getting a tasty snack—you’re also doing something good for yourself!
And best of all?
Less than 5 steps and you can be enjoying your own whole wheat bread with your soup!
No need to go out and buy anything—you can do this at home!
Just follow our instructions below and soon enough you’ll be eating the best soup meal ever.
Let’s make it:
- Turn on your oven to 300 F (148 C).
- Cut your whole wheat bread into cubes.
- Put the cubes on a baking sheet and drizzle them with olive oil.
- Bake the cubes for 15-20 minutes until they’re crunchy on the outside but still soft in the middle.
- Serve these croutons alongside any kind of soup or salad.
Sourdough bread is great for any kind of soup, and it’s actually really easy to make—all you need to do is follow a few simple steps.
Here’s how to make it:
- Mix flour and water in a bowl.
- Cover the bowl with a cloth or paper towel. Leave it in a warm place for about 8 hours.
- Add more flour and water, then leave it in another warm place for another 8 hours.
- Shape the dough into a ball. Place it on a pan and bake at 425 degrees F until golden brown (about 30 minutes).
- Serve with butter and enjoy!
You can also be creative with your sourdough bread by adding things like garlic, herbs, cheese, or other ingredients before baking to give it some extra flavor!
Here are a few ways to use this bread with soup:
- Serve sourdough toast on the side of your soup
- Tear up pieces of sourdough bread and add them to your favorite soups, such as tomato, or chili
- You can also serve it with a small cube of butter or cheese (or both!) on top.
3. Rye Bread
When you want a tangier flavor to go with your soup, rye bread is the perfect choice.
Rye bread is fairly dense and has a tangy and distinctive flavor that pairs well with most soups.
It’s also usually less expensive than other kinds of bread, so you can afford to stock up on your favorite kind!
To make rye bread, you will need flour (rye flour), water, yeast, salt, and vegetable oil. You can also add in honey, olive oil, or even bacon fat for extra flavor!
Here’s how to do it:
- Combine the ingredients in a bowl.
- Add one cup of warm water to the mixture and stir until smooth.
- Cover the bowl with plastic wrap or foil for about an hour or until doubled in size.
- Punch down dough on an ungreased baking sheet and shape into loaves or rolls.
- Bake at 375 degrees Fahrenheit for 35 minutes or until golden brown on top.
- Remove from oven and allow cooling before slicing thinly or serving whole pieces alongside your favorite soup!
There are many ways to serve rye bread with soup.
- One way is simply by slicing it into thin pieces.
- Another way is by cutting the bread into cubes and toasting them.
- You can also make a grilled cheese sandwich with the rye bread, or you can make croutons by slicing the bread into cubes, drizzling with olive oil, and baking.
Cornbread has a sweet and buttery taste that sets it apart from the savory breads you might already have in your recipe box, so it’ll compliment any kind of savory soup you can dream up.
What’s more, cornbread can be made in less than five simple steps, and it can be served in several different ways.
Try serving it as muffins or in a bowl as a side dish. Best of all? It’s ridiculously easy to make!
Try this recipe:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease an 8-inch square baking pan.
- Combine flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl.
- Whisk milk and eggs together in a separate bowl until frothy; stir into flour mixture using a rubber spatula until just combined.
- Add butter; fold until batter is smooth.
- Pour batter into the prepared pan.
- Bake in the preheated oven until lightly browned on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
If you’re looking for something classic, then we recommend ciabatta.
This Italian-style bread is soft and chewy with a delicate crust, making it a great option for those who like their bread extra soft and chewy.
Here’s how to make it in five simple steps:
- Combine your bread flour with some salt in a large mixing bowl.
- In a separate bowl, combine water with yeast and let sit for ten minutes.
- Combine the two bowls and knead the dough until smooth.
- Place the dough on a lightly greased pan and cover with plastic wrap. Let rise for 2-3 hours (or overnight) until doubled in size.
- Bake at 400 degrees Fahrenheit for 15-20 minutes or until golden brown.
Don’t be afraid to get creative!
Serve your ciabatta with something like olive oil or butter, or try it alongside something like an Italian wedding soup or clam chowder!
Baguettes are perfect for dunking and scooping up your favorite soups.
Making them is easier than you think!
Here’s how you can make your own in just 5 steps:
- Get dough ready—mix flour, yeast, salt, and water together in a bowl until it forms a sticky ball.
- Cover the bowl and let it rise for an hour or so. It should double in volume.
- Punch the dough down and divide it into smaller pieces (for larger loaves, divide it into 2 pieces; for smaller loaves, divide it into 4 pieces).
- Roll out each piece of dough into a long oval-shaped piece.
- Let it rise again for 30 minutes or so before baking at 450 degrees Fahrenheit for 20 minutes or so (until golden brown).
Here are a few ways to serve this kind of bread with your soup:
- One way is simply by slicing it into thin pieces and placing it in a bowl with the soup. The bread will soak up the soup, making for a delicious bite with every spoonful.
- Another way is to use the entire baguette as a “spoon.” Slice the loaf lengthwise, reach into the center and pull out the soft innards. Use this to scoop up soup.
- A third way is to slice off the bottom of the loaf and hollow out enough space for your soup. Pour soup into baguette bowl and enjoy!
Focaccia is one of our favorite kinds of bread because not only is it extremely versatile, but it doesn’t take long to make either.
Unlike many artisanal breads, which can take hours or even days to ferment and rise before baking, focaccia can be made in less than 5 steps:
- Preheat oven to 450 degrees Fahrenheit.
- Drizzle olive oil on a baking pan and place in oven to heat while you mix the dough.
- Combine flour, sugar, yeast, salt, and warm water in a mixing bowl until it forms a dough. Add more flour or water as needed to make a sticky but smooth dough.
- Knead the dough by hand for 10 minutes or use a stand mixer with a dough hook attachment until the dough is springy when you press your thumb into it and pulls away cleanly.
- Form the dough into a ball and place it on top of the hot baking sheet. Poke holes all over the top of the bread with your fingers and drizzle with more olive oil before putting it in the oven for 20–25 minutes or until golden brown on top and crispy around the edges.
- Let cool for at least 10 minutes before serving with your favorite soup!
Here are a few ways to serve it with your soup:
- One way is simply to serve them together on the same plate, providing you with a warm, hearty meal.
- Another way is to make a sandwich out of the Focaccia and soup combo. You can add cheese and/or meat for extra flavor and texture!
- If you’re feeling adventurous, you can also use Focaccia as breadcrumbs by crumbling it up over your soup before eating it!
Pumpernickel is a bread that goes well with any kind of soup.
Here are 5 reasons why:
- The earthy, nutty flavor of pumpernickel makes it the perfect complement to just about any kind of soup.
- Pumpernickel’s dense texture will hold up well against broth-based soups, but will also keep its shape when dunked in thicker soups.
- It’s easy to make at home! Try this recipe and enjoy fresh-baked pumpernickel.
- Pumpernickel is a great carrier for butter or cream cheese, so spread some on a slice before you dip it in your soup!
- You can turn leftovers into croutons—they’re delicious in salads or sprinkled on top of soup as a garnish!
9. French bread
French bread has that delicious crunchy crust, and a soft, chewy inside—and it’s so easy to make!
Here are five steps to making the best French bread:
- Mix the yeast with the flour in a bowl.
- Add salt, sugar and olive oil and mix again.
- Slowly add warm water while kneading the dough. (You can also do this in a stand mixer.)
- Put dough in an oiled bowl and cover with plastic wrap or a towel for 1-2 hours until it doubles in size.
- Bake for 25-30 minutes at 350° F until golden brown.
There are many ways to serve French bread with soup.
- One way is to scoop it out into a bowl, and then place the soup into the bowl.
- Another way is to slice the bread in half, and then cover the top with soup. The soup will drip down into the inside of the bread, which will make it soggy and delicious.
- A third way is to put pieces of French bread into a large bowl, and then pour hot soup over the top. This should be done quickly so that the bread doesn’t get too soggy too fast.
Each way has its advantages and disadvantages, so you should ask yourself a few questions before choosing one method over another:
- Do I want my soup to be warm or cold?
- How long do I want my meal to take?
- Is there anything else that needs preparing? For example, if there’s also salad on offer then you’ll probably need another plate for it.
10. Rosemary bread
It’s a delicious, herbaceous loaf that goes perfectly with any kind of broth-based soup.
There are lots of ways to make bread, but we love this recipe because it’s so simple.
Here’s how to make rosemary bread in just five steps:
- Mix together all the dry ingredients.
- Add the wet ingredients and mix until all the ingredients are combined into a sticky dough, but don’t overmix—it should still be a little shaggy and rough.
- Cover and let rise for an hour and a half to two hours, or until doubled in size.
- Once risen, place the dough on a baking sheet lined with parchment paper or greased lightly with olive oil (you can also use a cast iron skillet or loaf pan). Cover with plastic wrap or a kitchen towel and let rise again for 30 minutes to an hour.
- Preheat your oven to 425° F and bake for 30 to 40 minutes, until the crust is golden brown and firm to the touch (you can also test it by tapping on the bottom of the loaf—it should sound hollow). Allow it to cool before slicing or serving.
There are many ways to serve Rosemary bread with soup.
Here are just a few:
- One way is to take the rosemary bread and dip it in the soup. This creates a unique flavor, combining the powerful taste of rosemary with the savoryness of the soup.
- Another way to serve rosemary bread with soup is to add some butter, and enjoy it with the soup as a side dish. This creates a very rich, buttery taste that will have you coming back for more and more!
- The final way to serve rosemary bread with soup is to mix them together (if possible) in a bowl and then eat it. This is the most flavorful way in my opinion, as you get the combination of both things in each bite!
Sometimes, nothing beats classic white bread, right?
It goes great with any type of soup you’re serving up tonight!
Best part: it’s super simple to make and ready in just a few hours!
Here’s how to make it:
- Combine all the ingredients in a bowl and mix them thoroughly. If you prefer, you can use a stand mixer with kneading attachments.
- Knead the dough for 8–10 minutes. It should be smooth and elastic on the surface, but not sticky.
- Form the dough into a ball while still in the bowl, then cover it with a kitchen towel or plastic wrap and let it rise for 60 minutes in a warm place (70°F/21°C).
- After 60 minutes, punch down the dough to remove air bubbles, then shape it into loaves and place them in greased baking pans. Cover again and let rise for 1 hour more.
- Preheat oven to 350°F/175°C and bake for 20–25 minutes or until golden brown on top. Remove from pans immediately and allow to cool.
There are many ways to serve White bread with soup.
- One way is to cut the bread into cubes and toast them in the oven until they are crispy.
- Another way is to pan-fry the bread.
- The third way is to make croutons from the bread by baking it at 350 degrees Fahrenheit for ten minutes and then tossing it with oil and salt.
12. Onion rolls
Onion Rolls are a stellar way to add a little extra flavor to your soups, and they’re easy to make in just five steps:
- Gather your ingredients (flour, yeast, water, salt, butter, onion powder)
- Mix yeast and water together
- Add flour and salt and mix until you have a dough
- Knead dough until it forms a smooth ball
- Let rise for an hour or so before baking at 350 degrees F/176 degrees C until golden brown (about 20-30 minutes)
Bread like this is easy to make in bulk so you’ll always have something delicious on hand when you’re ready to enjoy a bowl of soup!
There are many ways to serve onion rolls with soup.
Here are a few of our favorites:
- One way is to put them in the soup! This makes your meal more filling and could be great if you’re in charge of bringing dinner to a potluck or serving it to your family. You can even use the onion rolls as bowls, if you’re so inclined!
- Another way is to eat them separately from the soup, but with butter or another condiment. This gives you some flexibility about what type of soup you can serve—for example, tomato soup might taste weird with an onion roll, but chicken noodle would taste delicious.
- A third way is to make a sandwich out of your onion roll and another food item like turkey or cheese. If you do this, remember that mayo should be kept separate from any hot foods to avoid bacteria growth.
13. Bagels (for the adventurous)
When it comes to serving bread with soup, you can’t go wrong with bagels.
Whether you’re using leftover bagels from a party or getting a fresh batch from your favorite local bagel shop, you’ll probably find yourself addicted to the way these chewy little guys taste with soup.
They’re perfect for dunking and scooping, and they can also be sliced to make small rounds that fit perfectly over the top of the bowl!
The best part about using bagels is that they go well with any kind of soup.
You can use them for chunky soups like chili, creamy soups like tomato bisque, or even brothy soups like miso or pho.
If you want to dip your bread into soup instead of dunking it in, try making your own bagels at home.
Here’s how we usually do it:
- Preheat oven to 375 degrees Fahrenheit.
- Mix 1/3 cup of honey, 1/4 cup of vegetable oil, and 2 eggs in a large bowl and mix until smooth.
- Add 3 cups of flour, 2 teaspoons of salt and 1 packet of yeast to the mixture in the bowl and stir until batter is smooth.
- Let the dough rise for an hour before forming into balls and placing on a lightly greased baking sheet. Let them rise again for another hour.
- Bake for 12-15 minutes. Serve hot with your favorite soup!
You can also serve your bagels with cream cheese, butter, or jam.
14. Dinner rolls
Dinner rolls are a super-easy way to serve up the perfect bread with any soup.
This recipe is so simple, you can have homemade rolls whenever you want them—they only take about five minutes to put together!
Here’s how you do it:
- Mix 2 cups of flour, 1 package of yeast, 1 tablespoon of sugar, and 1 teaspoon of salt in a mixing bowl.
- Add warm water and oil and mix with hands until dough forms.
- Knead dough on a floured surface until smooth and elastic (about four minutes).
- Place dough in greased bowl, turn to coat all sides, then cover and let rise for 30 minutes.
- Shape into 12 balls and place in a greased 9-inch round baking dish. Cover and let rise for another 30 minutes, then brush with butter and bake at 375° for 15 to 20 minutes or until golden brown.
15. Monkey bread
Monkey bread can be served with any kind of soup: Italian soups like minestrone or pasta Fagioli, Thai curries or soups like tom yum goong, traditional beef-based soups like beef barley or French onion soup, or even Mexican favorites like tortilla soup.
Here’s how to make it in 5 easy steps:
- Preheat the oven to 350° F.
- Grease a tube pan (or Bundt pan) with butter or cooking spray, then set it aside.
- Place one can of pre-made biscuit dough on a lightly floured surface and cut each biscuit into quarters.
- In a bowl, whisk together 1 cup of sugar and 2 teaspoons of cinnamon until they’re thoroughly combined.
- Dip each biscuit piece in melted butter, and then roll them in the cinnamon-sugar mixture before placing them in the prepared pan. Repeat this procedure until you’ve used up all of the dough and your pan is full. Then bake it for 35–40 minutes until the top is light golden brown and the bottom sounds hollow when tapped (let cool for 5 minutes before removing from pan).
16. Pita bread
Also known as pocket bread or Arabic bread, pita bread is an unleavened flatbread that often has a pocket in the middle.
This is due to the way it’s baked—the steam from the dough causes it to puff up during cooking and creates that signature pocket.
It’s a light and airy type of bread that’s versatile enough to use in everything from wraps and sandwiches to gyros, but it also goes great with soup!
Pita is simply delicious dipped into a bowl of soup, but its pocket makes it especially easy to load up with ingredients like hummus or tzatziki sauce.
It also pairs well with virtually anything that comes in a bowl or cup—whether you’re eating chili, stew, or something else entirely, pita has you covered.
If you’d like to try making your own pita (it’s super easy!), here’s how:
- Combine the flour, water, and yeast in a large bowl. Stir until the mixture turns into a dough ball.
- Add the salt and stir again until fully combined.
- Let the dough rise for at least 1 hour at room temperature or overnight in the refrigerator.
- Remove the dough and knead it for 10 minutes until it is smooth and elastic.
- Roll out the dough and bake it at 375 degrees Fahrenheit for 15 minutes until puffed up but not burnt.
Here are a few of our favorite ways to serve pita with soup:
- Tear up a few pieces of pita and put them in the bottom of your bowl before you ladle in the soup for a little added crunch!
- Add some small chunks of pita to your ingredients before you cook your soup. This way, the pita will cook and soften along with everything else!
- Use pita as dipping sticks instead of regular bread. You can dip them into the soup or into just about anything else that you might be having on the side!
- Cut up some pita into triangles and use them as garnish! They’ll look nice, and they’re always available if you need something to soak up any extra broth at the end.
17. Challah bread
Challah bread is a traditional Jewish bread that many people think of as being synonymous with Friday evenings and Shabbat dinner, but it can be delicious any time of day or week.
Here’s how to make it in 5 easy steps:
- Mix yeast, sugar, and water in a large bowl until the yeast has dissolved
- Pour in oil, salt, and 2 cups of flour and mix until combined
- Add 2 more cups of flour in half-cup increments until a dough begins to form
- Knead the dough with your hands for 5 minutes on a lightly floured surface or 6 minutes on high speed in your stand mixer
- Let the dough rise for 1 hour inside an oiled bowl covered with plastic wrap
And voila! Your perfect companion to any soup is ready!
Here are two ways to use this bread with your soup:
- Crouton-style. Dice up the bread into small squares and toast them in a pan with olive oil until golden brown. Sprinkle with salt, pepper, and some dried herbs (we like rosemary!) and serve on top of your favorite soup.
- Cubes. This is similar to the crouton-style, but instead of dicing the bread even smaller after toasting, you can leave it in larger cubes for a more rustic look. You can also drizzle some melted butter over top of your prepared cubes before serving if that’s more your jam!
Whether you’re serving a big group of friends or cozying up to a bowl alone, there’s always room for bread in the equation.
But if your guests are gluten-free or you’ve been thinking about trying out a gluten-free diet yourself, regular bread might not be your best option.
Our gluten-free bread is simple enough that even total kitchen novices will have no problem whipping it up, and it tastes SO good you’ll be making it on repeat—even when you’re not entertaining.
- Mix together 2 cups of flour, 1 teaspoon of salt, 1 packet of yeast, 1 tablespoon of sugar, and a ½ cup of lukewarm water in a large bowl.
- Let the dough rest for 10 minutes.
- Add olive oil and knead the dough for about 10 minutes until it’s soft and smooth (you may have to add a bit more water or flour depending on how wet/dry your dough is).
- Cover the dough with plastic wrap and let it rise in a warm place for an hour or until doubled in size.
- Preheat your oven to 425 degrees Fahrenheit and bake your bread for 15-20 minutes until golden brown!
19. Crescent rolls
A crescent roll is a yeast dough roll that is shaped like a crescent moon and comes in many varieties.
But it’s not just delicious—it can be made in only five steps, so you can have the perfect bread to go with your soup in no time!
- Preheat oven to 375 degrees Fahrenheit
- Roll out refrigerated crescent dough on parchment paper and flatten any perforations/seams (use rolling pin if necessary)
- Use a pizza cutter or knife to cut 12 even rectangles out of flattened dough
- Roll each rectangle into the shape of a crescent roll starting from the short side (optional: brush with melted butter or beaten egg)
- Bake for 9-11 minutes until rolls start turning golden brown around edges (optional: brush tops with butter or sprinkle with garlic salt)
3 ways to serve this with soup:
- First, there’s the tried and true method of dipping. Just rip off a piece of crescent roll, dunk it in your soup, and enjoy! It’s simple, but you can’t beat the classic appeal.
- There’s also the “crouton” method. Just crumble up a crescent roll on top of your soup and let it soak up all that goodness.
- Finally, you can add some much-needed crunch to your meal by using crescent rolls as a topping for your soup.
This sweet bread made with pumpkin and spices is perfect for fall and great for serving alongside any kind of soup or stew.
Plus, it’s super easy to make! Just follow these simple steps:
- Preheat oven to 350F.
- In a large bowl, combine 1 cup sugar, 3 cups flour, 1/2 teaspoon baking powder, 2 teaspoons baking soda, 1/2 teaspoon salt, and 2 teaspoons cinnamon. Stir it up!
- In a separate bowl, mix together 15 oz can of pumpkin purée, 1 cup vegetable oil (like canola), and 4 eggs.
- Slowly add the wet ingredients to the dry ingredients and mix until just combined.
- Pour dough into two 9-inch pans that have been greased with butter or coated in cooking spray (preferably one with coconut oil).
- Bake at 350F for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in pan on a wire rack for 20 minutes before cutting and serving warm or cold with butter!
Ways to serve this bread with soup:
- If you’re feeling fancy, serve your pumpkin quick bread with a simple tomato soup (homemade or store-bought) in a bowl lined with fresh leaves of basil.
- You can also toast your pumpkin quick bread and place it on the side of your bowl, which will add a fun crunch to your soup experience!
- Serve your pumpkin quick bread with an Italian vegetable soup for a taste that reminds you of fall.
21. Italian bread
Italian bread is slightly crisp on the outside, and soft and chewy on the inside.
It’s also affordable and simple to make.
Here are some steps on how to make this delicious bread:
- Gather ingredients: flour, yeast, olive oil, salt, and water.
- Add flour and yeast in a bowl and mix it until blended together.
- Add olive oil, salt and water, then mix it until it forms a dough.
- Shape the dough into a ball, then cut it into two equal pieces.
- Sprinkle some flour on top of the dough ball so that it doesn’t stick on your hands while rolling it out into a long tube shape.
- Cut each piece into smaller portions if desired and form each portion into a small ball.
- Place them onto an ungreased baking sheet with enough space between them to rise without touching each other.
- Bake at 375 degrees Fahrenheit for 20-25 minutes or until golden brown in color then serve immediately!
22. Irish Soda Bread
You don’t have to be a master chef to serve up the perfect kind of bread with your soup.
Irish Soda Bread is one of our favorite choices, because it’s simple and super versatile.
You can make it in five easy steps, and it’s really good served alongside a hearty beef stew or a light summer gazpacho.
Here’s how you can make it today:
- Preheat oven to 350 degrees F
- Sift together flour, baking soda and salt into a bowl
- Stir in caraway seeds and currants
- Beat together buttermilk and egg; stir into flour mixture until moistened (do not overmix)
- Shape dough into round loaf on greased baking sheet; cut an X across the top and bake for 45-50 minutes until golden brown.
This flatbread is a perfect pairing for any kind of soup.
It’s soft, fluffy, and so delicious that it almost doesn’t need any toppings—but you can put them on if you want!
If you’ve never made naan at home before, don’t be scared. It’s as simple as making regular bread dough, but with a few key differences.
Here are some steps to making your own:
- Mix the yeast and sugar in a bowl with warm water. Leave until foamy (about 10 minutes).
- Add flour and salt and stir into a dough, then knead for 5-10 minutes until smooth. Cover the bowl with plastic wrap and set aside in a warm place for about an hour so that it doubles in size.
- Divide the dough into six balls and roll each ball out into an oval shape about 1/4 inch thick.
- Heat a griddle or frying pan over medium-high heat.
- When the griddle is hot, cook each bread for 2-3 minutes until browned and blistered on both sides, then brush with melted butter as soon as they come off the heat (optional).
- Serve immediately or cool completely before storing in an airtight container for up to 3 days.
Brioche is the perfect bread for making your soup extra rich and creamy.
How To Make Brioche in 5 Steps:
- Melt yeast and sugar in warm water.
- Add salt, eggs, melted butter or oil until mixed.
- Incorporate flour 1 cup at a time until you have a workable dough. Knead for about 3 minutes until smooth and shiny.
- Let rise for about an hour until doubled in size (or punch down and roll out into buns or loaves).
- Bake for 12-15 minutes at 375 degrees F (190 C).
25. Olive bread
Olive bread is light and airy, but rich and flavorful.
It’s the perfect sidekick to any kind of soup you can imagine, and it’s insanely easy to make yourself in a few simple steps.
Let me show you how!
- First, mix the ingredients (listed below) in your bread-maker (or by hand!) until they are combined and form a soft dough.
- Then, form it into a loaf shape in a baking pan lined with parchment paper.
- Cover it with a towel and let it rise for an hour or two; once it has risen by about half its original size, cover it loosely with tin foil and bake for 25 minutes at 400 degrees Fahrenheit.
- Let it cool completely before serving—you can slice the whole loaf at once or slice as needed and store in an airtight container in the fridge or freezer.
26. Pretzel rolls
Pretzel rolls are easy to make and delicious to eat, no matter what kind of soup you’re serving them with.
To make pretzel rolls, you need:
- 3 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 2 teaspoons dry active yeast
- 1 cup warm water
- 4 tablespoons unsalted butter, melted and cooled slightly
- 10 cups water
- 2/3 cup baking soda
Here’s how you make them:
- In a large bowl, mix together the flour, salt, sugar and yeast.
- Add in the warm water and melted butter and stir until the dough starts to come together.
- Use your hands to bring the dough together into a ball. If the dough seems too sticky, add a bit more flour (a tablespoon at a time) until it’s no longer sticking to your fingers.
- Knead the dough for about 5 minutes until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl and cover it with plastic wrap or a towel.
- Set it in a warm location.
27. Oat bran muffins
Oat bran muffins go well with any kind of soup and are really easy to prepare.
Here’s how you can make them in a few simple steps:
- Preheat the oven to 200 degrees Celsius.
- Mix 300 grams of oat flakes, 150 grams of brown sugar, 20 grams of baking powder and a pinch of salt in a bowl.
- Add two eggs, 250 milliliters of milk and two tablespoons of oil and mix everything until well combined.
- Scoop the batter into 12 paper cups and place them in the muffin tin.
- Bake for about 25 minutes or until golden brown on top. To make it even easier, you can replace step 2 by simply adding all the ingredients to a blender and let it do the work for you!
- Let your muffins cool down before you start serving them with your favorite soup!
28. Garlic Bread
First of all, garlic bread goes well with every kind of soup.
It’s a universal pairing.
Second of all, garlic bread is easy to make.
Just follow these five steps:
- Find a baguette or some other long, thin loaf of French bread
- Preheat your oven to 350 degrees Fahrenheit
- Cut the loaf lengthwise
- Spread softened butter on both halves
- Sprinkle Italian seasoning over the top and place in oven for 10 minutes
You can also serve your garlic bread in a variety of ways to compliment different types of soups: in smaller pieces on the side, sliced open and filled with cheese and meat for a sandwich, or cubed and toasted for croutons.
29. French Toast
Why French Toast?
Well, think about it: when you want a good, hearty soup that makes you feel like it’s winter outside—like a tomato bisque or a chili—what kind of bread do you reach for?
Something warm and hearty, just like your soup.
That’s where French Toast comes in! It has all the heartiness of toast but with a soft inside and even more flavor.
We love serving this alongside our favorite soups, especially for holiday celebrations.
Here are 5 easy steps for making French Toast at home, so you can always have the perfect dipper for your delicious soup:
- Get a bowl and crack 3 eggs into it.
- Stir the eggs.
- Cut up some bread into slices about 1 inch thick. Dip each slice in the egg mixture until both sides are coated, then transfer it to a hot pan with melted butter.
- Cook each piece until both sides are golden brown, then remove it from the pan and place it on a plate lined with paper towels to soak up any excess oil or butter. Serve immediately while warm!
- Slice your French toast into smaller pieces if you’d like, then dip them in your favorite soup—they pair really well with black bean and tomato soup!
Scones are an easy way to serve up a delicious and warm bread that goes well with any kind of soup.
They’re also very customizable, so you can add your favorite ingredients to make them extra tasty and unique.
Here’s how to make them in just five simple steps:
- Mix flour and baking powder into a bowl (you’ll want 2 cups of flour and 2 teaspoons of baking powder!)
- Add salt, sugar, and 1/2 cup cold butter
- Knead all ingredients together until the dough is soft and smooth
- Press the dough out into a circle about 1 1/2 inches thick
- Cut your dough into 6 wedges and bake at 375 degrees until golden brown
Once your scones have finished baking, simply place one wedge on a plate next to your bowl of soup, and enjoy!
These rolls are perfect for dipping, and they have a sturdy crust that can handle being dunked in your favorite soup without getting soggy.
No soup party is complete without Parkerhouse Rolls.
Here’s how to make them:
- Heat your oven to 425 degrees
- Put the butter in a saucepan over medium heat, stirring until it’s melted
- Mix in the milk and let it sit for about 5 minutes
- In a large bowl, mix together the salt, sugar, and yeast
- Add water and 3 cups of flour to the mixture and stir until smooth
- Stir in more flour gradually until dough is no longer sticky
- Divide into 16 pieces, making them into rolls by rolling them in your hands (make sure they’re well coated with flour) and placing on greased baking sheet with a slight indentation in the middle
- Cover loosely with plastic wrap; let rise for 45 minutes or so until they double in size
- Bake at 425°F for 12-15 minutes or until golden brown.
32. Banana Bread
This is the perfect banana bread to serve with any kind of soup!
It’s super easy to make and, as a bonus, it also by itself for breakfast.
Follow the recipe below and you’ll be enjoying yourself with this bread in no time.
You will need:
- 1 cup of sugar
- 3 ripe bananas
- 1/3 cup of vegetable oil
- 1 egg
- 1teaspoon vanilla extract
- 1 teaspoon baking soda
- a pinch of salt
- 1 ½ cups all-purpose flour
- Preheat oven to 350 degrees F (175 degrees C). Also grease a 9×5 inch loaf pan.
- In a bowl mash the bananas until nice and creamy! Add sugar, vegetable oil, egg, and vanilla extract and mix well.
- In another bowl stir together flour, baking soda, and salt. Stir dry mixture into banana mixture just until combined. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center comes out clean!
- Cool in pan for 10 minutes then remove from pan to finish cooling on wire rack before serving!
33. Pizza Crust
You’ve tried pizza crust as a side for soup before, but get ready for a new way to enjoy it: put down your spoon and pick up your hands!
- Make your favorite pizza dough recipe. We like this one!
- Roll out the dough on a lightly floured surface until it’s about 1/4-inch thick.
- Cut the pizza dough into small chunks (about one inch by one inch). The smaller they are, the easier they’ll be to eat in your soup!
- Put them in your soup—and eat them with your hands! It’s ok if they get a little soggy, but add them towards the end of cooking so they don’t disintegrate completely.
34. Garlic Knots
Garlic knots are great for any kind of soup.
The flavor of garlic will complement just about any type of soup out there.
And since the knots are small and cylindrical in shape, they’re easy to dip into chunky soups without breaking apart or taking too much room in your spoon.
So, how do you make garlic knots?
Well, it’s simple:
- Acquire ingredients: Bread flour, water, salt, sugar, yeast, butter and garlic powder
- Make your dough and let it rise for a few hours
- Roll out your dough and tie it into knots
- Bake for about 20 minutes at 350 degrees Fahrenheit (177 Celsius)
- Brush with butter and add garlic powder—that’s it!
35. Walnut Bread
The nutty flavor and crunchy texture are sure to be a hit with everyone at the table.
And it’s so easy to make!
Check out this recipe:
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine flour, baking powder, and salt; mix well.
- In a large bowl, cream together butter and sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Combine flour mixture with other ingredients and mix well until combined. Fold in walnuts.
- Transfer dough to a lightly greased 9×5 inch loaf pan.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
- Let bread cool in pan for 10 minutes before removing from pan to cool completely on a wire rack.
When you think about it, croissants are basically bread in flaky form.
And bread goes well with just about any kind of soup.
So why not serve croissants alongside your favorite soups?
You might think croissants are too fancy for something as simple as soup.
But they’re just as versatile as other kinds of bread—even more so because they can come in different flavors or shapes (like crescent rolls).
So if you want to take your soup game to the next level—and add a little bit of fancy to the mix—we’ve got a recipe for you!
Here’s how to make croissants (the lazy way):
- Buy some croissant mix from the store (or buy pre-made croissants)
- Add water/milk and butter to the mix like you would for any other bread recipe (read the instructions on the side of your bag)
- Knead the dough or put it in a bread machine (again, follow instructions on your bag)
- Let the dough rise in a warm place until doubled in size (you can cover it with a towel while this happens—and again, read your bag!)
- Bake in the oven at 350 degrees F for around 30 minutes (you’ll know they’re done when they’re golden brown on top)
37. Cheese Biscuits
This recipe is guaranteed to become a new classic in your household.
You’ll want to make sure you serve these cheese biscuits right out of the oven because they are at their absolute best when they’re fresh and warm—but don’t worry, it’s really easy!
- Preheat your oven to 400 degrees.
- Stir together 2 cups of self-rising flour, 1 cup of grated sharp cheddar cheese, and 1/2 cup of butter until crumbly.
- Add 1/2 cup of buttermilk and mix until dough forms a ball.
- Knead 10 times on a lightly floured surface.
- Cut into 6 equal squares and place on a baking sheet lined with parchment paper.
- Bake for 15 minutes or until golden brown.
- Serve warm with your favorite soup!
38. Potato Rolls
There’s just something about the buttery softness that makes potato rolls the perfect pairing for any soup, from tomato to chicken noodle to cream of mushroom.
And don’t panic!
Making your own potato rolls is actually super easy.
Here’s how you do it:
- Preheat your oven to 350F
- In a small bowl, combine 4 cups flour with 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 3 eggs
- In a separate bowl, beat together 2 cups sour cream, 3/4 cup sugar, 1 tablespoon grated onion, 1/4 cup melted shortening (or olive oil), and 2 tablespoons butter
- Combine the wet and dry ingredients—but be careful not to overmix!
- Bake for 25 minutes at 350F or until golden brown
39. Cheese Buns
These soft, cheesy bread rolls are deceptively simple to make—and they’re the perfect accompaniment to your favorite soups and stews.
This bread is really easy to make and it’s perfect for the winter season.
How to make it?
- Mix together the yeast, flour, and salt in a small bowl.
- Add the butter and milk to a saucepan over medium heat until warm but not hot.
- Gradually mix the dry ingredients into the liquid—first with a wooden spoon and then with your hands once things start to come together.
- Knead the dough on a floured surface for about ten minutes until smooth, then put it in an oiled bowl and cover it with plastic wrap. Allow it to rise for about an hour (or till doubled in size).
- Divide the dough into 12 equal pieces and roll them into balls, placing them on a baking sheet lined with parchment paper.
- Sprinkle the tops of the rolls with cheese and bake for about 15 minutes at 400 degrees Fahrenheit, or until golden brown on top and cooked through.
What Kind of Bread to Serve with Potato Soup
There are many different kinds of bread that go great with potato soup.
The best part is that there are some options you can make ahead of time, and others that can be made quickly while the soup is cooking, so you can have freshly baked bread to go with it when everything is done.
If you have a little extra time on your hands, baking bread in the oven is a great way to get an incredible aroma going through your house, and to have the perfect pairing for the soup.
Try making a quick no-knead loaf—the recipe takes less than two minutes to put together, and then you just wait for it to rise before putting it in the oven.
The result will be a delicious, crusty loaf of bread that’s perfect for dipping into your piping hot bowl of soup.
But sometimes you don’t want to deal with all of the preparation and waiting required for homemade bread.
In that case, try making quick breads in your microwave!
You can make banana bread or zucchini bread in just two minutes using this method.
Just mix the batter together and cook on high for two minutes in a mug or small bowl.
Then eat it fresh out of the dish while you sip your soup!
What Kind of Bread to Serve with Taco Soup
The bread you serve with your taco soup is going to depend on a few things.
First, how formal is the event?
If it’s more casual, for example, you might want to consider tossing out a couple loaves of bread and letting people tear off their own pieces.
There are a lot of different types of bread that work well for this—for something that’s not too sweet, try sourdough.
For something a bit sweeter, try focaccia.
For something more savory like a pull-apart garlic loaf, try rosemary garlic bread.
If you want a more formal feel, you could go ahead and slice up baguettes and place them in baskets or bowls on the table.
Or if you want something that feels very refined and sophisticated (but still super easy to prepare), try serving small pieces of buttered toast instead.
You could also get creative and do something like cornbread muffins or even grilled cheese wedges (mini grilled cheeses cut into quarters).
There are so many options!
Just don’t forget to provide plenty of butter or olive oil for dipping!
What Kind of Bread to Serve with Chicken Soup
The answer to this question is going to vary from person to person, and we don’t think there are any wrong answers.
If you want to serve a slice of a good sourdough, that’s amazing. If you want a crunchy slice of rye, that’s also amazing.
If you’re making chicken noodle soup and simply want some egg noodles, knock yourself out!
However, if you’re looking for some recommendations, we suggest these:
- Sourdough or Rye bread. They’re both hearty enough to stand up to the chicken soup, and they have enough flavor on their own that they won’t compete with the deliciousness of the soup.
- Garlic bread. Chicken soup is already so flavorful—why not just crank it up a notch? For garlic bread, try drizzling some olive oil over slices of French bread or baguette, topped with salt and pepper and garlic powder to taste. Bake this at 250 degrees (Fahrenheit) for 10 minutes on each side, then serve with your chicken soup.
What Kind of Bread to Serve with Chicken Noodle Soup
If you’re looking for an excuse to eat more bread, chicken noodle soup is the perfect excuse.
So what kind of bread should you serve?
Well, that depends on a few things:
- First things first—you want a hearty bread that can hold up to the soup’s high moisture content. Rye bread is a great option here. It has a nice dense crumb, so it can stand up to the soup, but it isn’t too dry or crumbly. It’s also got a bold flavor that stands out on its own and really complements the soup.
- If you’re looking for something a little more classic, you could go with sourdough or ciabatta. Both of these breads are fairly dense and have a nice chewy crust to hold up to the soup, while still having an open crumb that works well with the liquid in the bowl. And both are very versatile—they go with any kind of soup!
- Finally, if you’re looking for something more substantial than just a slice of bread, consider making some garlic and parmesan rolls or cheesy knots! These will not only add some protein and carbs to your meal but also add some great flavor that will pair perfectly with your soup.
What Kind of Bread to Serve with Broccoli Cheese Soup
We recommend you serve a hearty, crusty bread with your broccoli cheese soup, like a French baguette.
While you can definitely use a soft bread—like white sandwich bread or one of the specialty rolls that are sold at the grocery store—a thick-crusted bread will help give some contrast to the softness of the soup.
You’ll also want to make sure your bread is fresh and has a good chewiness.
The reason for this is that when you take a bite of soup, it’s usually warm and creamy on your tongue, and it tastes great if you have something crunchy or chewy to bite into afterward that will add some contrast.
Plus, dipping bread into soup is just fun!
What Kind of Bread to Serve with Vegetable Beef Soup
Vegetable beef soup is the perfect dish to serve during a cold winter day.
You can make it in a slow cooker or on the stove and it’s a great recipe to make ahead of time or freeze.
We like to make double batches and freeze half of the soup for later.
For your soup, we recommend a bread with a hearty texture.
Try an artisan loaf, cornbread, or other thick, hearty bread.
A classic sourdough bread would also be wonderful with this dish.
What Kind of Bread to Serve with Black Bean Soup
Black bean soup is a hearty dish that can stand up to a wide variety of breads, from artisan loaves to classic cornbread.
It really just depends on what you’re in the mood for!
In terms of texture and flavor, you really can’t go wrong with a fresh-made loaf from your local bakery.
It pairs well with the rich creaminess of the soup and adds a nice crunchy element on the outside.
But if you’re looking for something more substantial and filling, try some homemade cornbread! This classic side dish will make you feel warm and cozy—but not weighed down.
What Kind of Bread to Serve with Butternut Squash Soup
What kind of bread should you serve with butternut squash soup?
Well, we’re glad you asked!
You can serve rye, sourdough, wheat, or white bread. You can also try a crusty french baguette.
If you’re feeling sweet, it’s also fun to serve “dessert” breads like banana or pumpkin spice loaves.
In terms of what kind of bread NOT to serve with butternut squash soup… well, the answer is probably none of them!
These soups are great on their own and they tend to pair well with all kinds of breads.
If you want to mix things up, try serving your soup inside a hollowed-out hunk of bread instead.
You get the best of both worlds that way!
What Kind of Bread to Serve with Split Pea Soup
The classic accompaniment to split pea soup is a French baguette.
The buttery, rich flavor of the bread helps to balance out the earthy, mineral flavor of the peas and other legumes in the soup.
It also adds a nice crunch and some protein that you wouldn’t get if you simply served your split pea soup with crackers or something similar.
But, of course, there are lots of other options!
If you want something more filling, try serving it with a side salad.
You can make it super simple by just chopping up some lettuce, adding a dash of dressing, and calling it a day—but if you have more time on your hands (or are serving guests and want to impress them), opt for something like a pear and blue cheese salad or a caesar salad with garlic croutons.
If you want to go even further than that, serve your soup with an assortment of breads: baguettes, sourdough breadsticks, seeded rye crackers… really, anything goes!
Just let your taste buds guide you and let us know what you decide on!
What Bread to Serve with Creamy Soups
Creamy soups are best served with a crusty white bread, like a baguette.
The reason for this is that soup and bread together create a kind of “sandwich” in your mouth, in which the bread acts like the bread in a sandwich, while the soup takes the place of the filling.
You can even dip your bread into your soup, which is why it’s important to have something crusty enough to withstand all that dipping.
If you try to use rye or pumpernickel, it will just disintegrate when you try to dip it into your soup!
We recommend trying corn chowder with a baguette: the buttery flavor of the corn really complements the crispness of the crust and fluffiness of the baguette.
It’s not too heavy, but it’s still filling enough that you don’t need anything else on your plate.
What Bread to Serve with Chunky Vegetable Soups
For soups with larger chunks of vegetables, like mushroom barley or bean soups, try a pullman loaf.
These loaves are long and thin, so they’re easy to cut into small slices.
They also have a crust that keeps the bread from getting too soggy, so you can enjoy that moment when you dip your bread into the thick soup and it holds its shape for just long enough before giving way and absorbing the broth.
The pullman loaf is our favorite because it’s so simple and versatile.
It goes nicely along the side of a bowl of corn chowder or chicken noodle, too!
What Bread to Serve with Meaty Soups
For soups that have meat and other heavy ingredients, like chili or stews, try a hearty rye.
This bread has a beautiful marble effect, thanks to the swirl of dark rye flour in the dough.
The contrast in colors looks so striking on the table and is sure to impress your guests.
But what makes this bread so good is the flavor—it’s rich with caraway seeds, which complement the savory soup perfectly.
If you’ve got leftovers (and you will), try making a sandwich with it for lunch!
What Bread to Serve with Brothy Soups
For brothy soups, like egg drop or chicken noodle soups, try soft rolls (like Hawaiian rolls).
The reason Hawaiian rolls work so well with heartier soups is that they’re super soft and delicious.
They’re also not too overpowering, which means they complement the taste of the soup without taking over your palate.
We do recommend avoiding sourdoughs and baguettes—they’re both excellent breads, but they can be a bit too dry to pair well with a soup.
That said, every rule has exceptions.
If you find that you particularly want to serve a heavier bread with your brothy soup, go for it!
Just be sure to butter or oil it so that it doesn’t take away from the texture of your soup.
What Bread to Serve with Hearty Soups
Nothing beats a crusty, fresh-baked piece of bread to pair with a hearty soup.
There are three keys to the perfect pairing:
- Choose your sandwich or soup based on what you’re craving. If you’re in the mood for something light, opt for a lighter sandwich or soup. If you want something rich and indulgent, go for something that’s more substantial.
- Pick a bread that will complement your sandwich or soup. If you’re going heavy, choose a more substantial bread like French or challah. If you want something lighter, try something airier like ciabatta or sourdough.
- Pairing light with light and heavy with heavy will help ensure that you don’t feel too full after your meal, but also that you get enough of the flavors and textures to really enjoy what you’re eating!
What Bread to Serve with Savory Soups
The best bread to serve with a savory soup is a crusty bread.
Not every crusty bread, though!
You want it to be crusty, but not too crusty—like, if you’re going to break your teeth on it, then that’s the wrong kind of bread.
The best bread is a freshly baked baguette.
If you can’t find one of those (and let’s face it, they aren’t easy to come by), then a French loaf or something similar will work just as well.
So why crusty bread?
The reason is simple: the soup will soften the bread up over time, so when you’re ready for that last bite of deliciousness at the end of your meal, the perfect level of crispiness will have been achieved.
You should avoid serving softer loaves with soup.
They’ll get soggy and gross before you’re done eating them (which is so sad).
The same goes for thick-crusted loaves—you won’t have time for the rest of your meal before the crunchiness wears off and you’re left with something that tastes like cardboard.
What Bread to Serve with Sweet Soups
Serving bread with your sweet soups is a great idea.
Bread is just as good next to a bowl of soup as it is next to a plate of pasta, and the way the two foods complement each other is really special.
Just like you wouldn’t serve broccoli and carrots with every meal, you don’t want to serve just any bread with your sweet soups.
It’s important to find the right match.
If you’re serving a sweet soup that’s got lots of berries or citrus in it, you might want to go with a sweeter option, such as brioche or challah.
And if your sweet soup includes apples or pears, try something like focaccia or ciabatta—the fruitiness of the bread helps to bring out the sweetness of the fruit in your soup!
There are lots of options when it comes to serving bread alongside your sweet soups—just make sure you choose wisely!
What Kind of Bread to Serve with Soup (39 Breads)
- Whole wheat bread
- Sourdough bread
- Rye Bread
- Pumpernickel Bread
- French bread
- Rosemary bread
- Plain Ol' White bread
- Onion rolls
- Dinner rolls
- Monkey bread
- Pita bread
- Challah bread
- Gluten-free bread
- Crescent rolls
- Pumpkin Quick Bread
- Italian bread
- Irish Soda Bread
- Naan Bread
- Olive bread
- Pretzel rolls
- Oat bran muffins
- Garlic Bread
- French Toast
- Parkerhouse Rolls
- Banana Bread
- Pizza Crust
- Garlic Knots
- Walnut Bread
- Cheese Biscuits
- Potato Rolls
- Cheese Buns
- Pick your favorite kind of bread from this list to serve with your delicious soup.
- Prepare the ingredients according to the recipe.
- Be ready to munch in less than 30 minutes!