Vegetable Soup With Beer Bread Recipe

Name: Vegetable Soup With Beer Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (about 12 oz.) self-rising flour; 2 tablespoons granulated sugar; 1 (12-oz.) bottle lager beer (such as Budweiser or Pabst Blue Ribbon); 6 tablespoons (3 oz.) unsalted butter, melted, divided; 1 tablespoon olive oil; 1 cup chopped yellow onion (from 1 onion); 3 garlic cloves, chopped; 2 teaspoons dried dill; 2 (15-oz.) pkg. frozen vegetable soup mix (about 7 cups); 6 cups chicken broth; 1 (15-oz.) can fire-roasted diced tomatoes, drained; 1/2 teaspoon black pepper; 1 (2-in.) Parmesan rind (optional); 6 tablespoons refrigerated pesto

Servings: persons

3 cups (about 12 oz.) self-rising flour
2 tablespoons granulated sugar
1 (12-oz.) bottle lager beer (such as Budweiser or Pabst Blue Ribbon)
6 tablespoons (3 oz.) unsalted butter, melted, divided
1 tablespoon olive oil
1 cup chopped yellow onion (from 1 onion)
3 garlic cloves, chopped
2 teaspoons dried dill
2 (15-oz.) pkg. frozen vegetable soup mix (about 7 cups)
6 cups chicken broth
1 (15-oz.) can fire-roasted diced tomatoes, drained
1/2 teaspoon black pepper
1 (2-in.) Parmesan rind (optional)
6 tablespoons refrigerated pesto

1
Preheat oven to 375u00b0F. Stir together flour, sugar, beer, and 4 tablespoons of the butter until mostly smooth; spoon batter into a lightly greased 9- x 5-inch loaf pan. Drizzle remaining 2 tablespoons butter over batter. Bake in preheated oven until golden brown, 45 to 50 minutes. Cool in pan 5 minutes. Remove bread from pan; transfer to a wire rack to cool at least 20 minutes before cutting into 1/2-inch-thick slices.
2
Heat olive oil in a Dutch oven over medium-high. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Stir in garlic and dill; cook until fragrant, about 30 seconds. Add vegetable soup mix, chicken stock, tomatoes, pepper, and, if desired, Parmesan rind. Bring to a simmer; reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Remove Parmesan rind, if used, and divide soup among 6 bowls. Top each with 1 tablespoon pesto; serve with bread.

1383

kcal

Calories

Fat

108

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups (about 12 oz.) self-rising flour, 2 tablespoons granulated sugar, 1 (12-oz.) bottle lager beer (such as Budweiser or Pabst Blue Ribbon), 6 tablespoons (3 oz.) unsalted butter, melted, divided, and more.

Yes, Vegetable Soup With Beer Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Soup With Beer Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions