Our Favorite Fall Stews And Soups

Soup’s A Calling

When the temperature drops, our passion for a warm bowl of soup only heats up! Here are our favorite bowls sure to reward your inner Fall Foodie. Make sure and click the links which will magically transport you to the full recipe!

SXSWern Soup

Our signature recipe was created for one of the largest conferences in the World. Whoa, that’s huge! Score the recipe!

Tortilla Soup

Our love for soup started with this bowl of spicy greatness. Score the recipe!

Texas-Tuscany Beef Stew

A “no-fail” stew that’s the perfect mash-up of Texas and Italy. Score the recipe!

Basil-Chicken Orzo Soup

Basil makes the world go ’round. Add it to orzo and chicken or turkey and you just found true love. Gobble up the recipe!

Pappa al Pomodoro

It’s magic! Transform stale bread into a delicious bowl of soup. Click this link for the recipe!

Spicy Pumpkin & Avocado Soup

A tasty Texas trio of smoked sausage, pumpkin and avocado marries sweet and savory in a most delicious way. Get the recipe!

Which bowl is your favorite? We want to hear from you!

 

 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!

Pappa al Pomodoro Recipe

Tomato Bread Soup

Found during my family’s holiday travel to Tuscany, this recipe makes great use of a household staple living beyond its freshest of days; stale bread. The end result? A delicious dish that will warm the belly. And the heart.

This recipe was inspired by Gabriella’s Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

Foodie Tip:

❤  If you don’t have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven and bake at 225°F until crunchy. Do not use soft bread for this recipe!

Ingredients: 

6 Tablespoons  |  Olive Oil
2-3  |  Garlic Cloves, Cut Into Small Pieces
1  |  Celery Stick, Chopped Into Small Pieces
3-4 (1 ¾ cups)  |  Fresh Tomatoes, Chopped (tomatoes may also be peeled)
6-8  |  Basil Leaves, Torn By Hand Into Small Pieces
To Taste  |  Salt And Fresh Cracked Black Pepper
2 ¼ Cups  |  Boiling Water
1 ½-2 Cups  |  Stale Bread, Cut Into Bite-Sized Squares
To Garnish  |  A Fresh Basil Leaf For Each Serving
To Garnish  |  Parmigiano-Reggiano Cheese, Shredded

Directions: 

1. In a saucepan over medium heat, add the oil, the garlic cloves and the chopped celery. Stir until the garlic is soft and add the chopped tomatoes, the basil leaves, salt and pepper. Cook over a low heat for 15 minutes.

2. Pour in the boiling water and fold-in the stale bread. Boil, covered, for about 40 minutes over a very low heat, gently stirring occasionally.

3. Serve soup hot in a bowl and top with a basil leaf and some shredded parmigiano-reggiano cheese.

Yields: 3-4 Servings

Love this recipe? We want to hear from you!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!