Meatless Fridays: 3 Simple Soups and Bread


Simple Soups and Bread

Warm up on a cold winter Friday with one of these three simple soups from our Meatless Friday recipe archives! Add some peppery Asiago Cheese Bread and a salad to round out the meal.

lentil soup 2 Carolyn Astfalk

Copyright 2015 Carolyn Astfalk. All rights reserved.

Lentil Soup by guest author Carolyn Astfalk



cm black bean tortilla soup

Copyright 2015 Veronica Gantley. All rights reserved.

Black Bean Tortilla Soup by Veronica Gantley



Copyright 2015 Barbara Stein. All rights reserved.

Copyright 2015 Barbara Stein. All rights reserved.

Creamy Tomato Tortellini Soup by Barbara Stein



Asiago Cheese Bread

Asiago Cheese Bread

Copyright 2016 Barb Szyszkiewicz. All rights reserved.

by Barb Szyszkiewicz, OFS

Makes one large round loaf or two standard loaves

I am a huge fan of the Asiago Cheese Bagels at Panera Bread, so I was happy to figure out how to make some Asiago bread at home. Even with the pricey cheese, it’s easier on the budget to make my own. This bread makes amazing toast if there’s any left over after you have soup!

3 1/2 to 3 3/4 cups bread flour
1 scant TBL  active dry yeast
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/4 cups milk
2 tablespoons butter
1 1/4 cups Asiago cheese, divided
1 large egg

In large bowl, combine 1 1/2 cups of the bread flour, yeast, salt and pepper.

In small saucepan, heat milk and butter over medium-high heat until butter is melted and temperature is 120 to 130 degrees.

Stir the milk mixture into the flour mixture until smooth. Stir in 1 cup of the cheese. Gradually stir in about 2 cups of the flour to make a soft dough.

Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking (we used a heavy duty mixer with a dough hook).

Oil large bowl, add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume.

Coat an 8-by-2-inch round cake pan with cooking spray. Punch down dough. Form dough into a 6-inch round. Place in prepared cake pan. Cover with towel. Let rise in a warm place away from drafts, about 45 minutes or until doubled in volume.

Preheat oven to 425 degrees.

In a small bowl, lightly beat the egg. Brush top of dough with beaten egg (don’t dump the entire beaten egg over the risen bread. I had a BIG mess on my hands when I did that–it just slid right off the top and onto the stove. Just brush the top of the bread with a little bit of egg at a time.) Sprinkle top with the remaining 1/4 cup of cheese.

Bake for 35 minutes or until the crust is golden and bread sounds hollow when tapped with fingertips. Transfer the bread to a wire rack. Let cool.

Notes: Make sure you have plenty of space between oven racks when you bake this. It’s a high-rising bread! I couldn’t believe the volume of this loaf, yet it’s very light and soft. I made the dough for this bread in the bread machine on the dough cycle.


You can find all our Meatless Friday featured recipes here.

Copyright 2016 Barb Szyszkiewicz, OFS.


About Author

Barb Szyszkiewicz is a wife, mom, Secular Franciscan, managing editor for Today's Catholic Teacher magazine and editor at Her three children range in age from high school to young adult, and she enjoys writing, cooking, and reading. Barb is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count.

Leave A Reply

Notify me of followup comments via e-mail. You can also subscribe without commenting.