CookingLight diet CookingLight diet
Photo: Caitlin Bensel; Food Styling: Karen Rankin; Prop Styling: Audrey Davis
Active Time
25 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 6 (serving size: about 1 2/3 cups soup, 2 [1/2-in.-thick] bread slices)

Wanna know what the best thing about this dinner is (besides the fact that it’s highly comforting and delicious)? You likely already have everything you need to make it on hand. An incredibly simple, 4-ingredient savory beer bread is the perfect fluffy and buttery companion to a bowl of vegetable soup. A swirl of store-bought  pesto adds  touch of bright, fresh flavor, but if you don’t have it on hand, don’t sweat it. You can also top off your bowls of steamy soup with a dollop of sour cream or a handful of fresh herbs—just use what you already have in the kitchen to give the recipe a custom touch. 

How to Make It

Step 1

Preheat oven to 375°F. 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.

Step 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.

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