20-Minute Dinner: Leftover Bruschetta Soup

20-Minute Dinner: Leftover Bruschetta Soup | Be Well Philly
We celebrated my mother-in-law’s birthday this weekend, and since she loves bruschetta, I decided to make a batch for hors d’oeuvres. I have a knack for overestimating how much of a dish I’ll need—a trait I inherited from my mother, who’s main skill in life is cooking meals that feed an entire army—so after the party, I realized I had a huge bowl of the delicious tomato bruschetta topping left over. What in the world would I do with it? Realizing I couldn’t possibly eat that much bruschetta if my life depended on it, I decided to get creative and turn it into a soup.

So while my hubby watch the pathetic display that was the Eagles game yesterday (seriously, what was that?), I got to work in the kitchen. I decided to start by blending up a cup of the bruschetta topping with some beans to give the soup a slightly thicker base. (Bonus: It added some protein, too.) Adding some vegetable broth helped make the soup go a little further, and I threw in some spices to bring out the flavor. A few minutes of simmering and cooling, and–voila!–instant dinner.

Let me tell you: This stuff was delicious. And it totally helped my hubby lick his post-Eagles-defeat wounds. Plus, it’s completely vegetarian friendly, and could even be a winner-winner-vegan-dinner if you omitted the cheese. Check out my recipe below to get in on tomato-y goodness.

Leftover Bruschetta Soup
Serves two

4 cups leftover bruschetta mix, divided (*This is the recipe I used, plus I added some diced eggplant because I had it lying around.)
3/4 cup beans, divided (Any kind will work, but I used Goya’s Small White Beans)
1 1/2 cup vegetable broth
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
Toasted baguette slices
Shredded Parmesan (for topping)


1. In a food processor or blender, purée one cup bruschetta mix and 1/4 cup beans.

2. In stock pot, add puree mixture, remaining bruschetta mix, beans, vegetable broth, oregano and red pepper flakes. Bring to a boil, reduce heat, cover and simmer for 15 minutes.

3. Ladle into serving bowls and top with a slice of bread and parmesan.

Around the Web

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.