Apple-Spice Breakfast Soup Recipe (2024)

Delish. I used apple cider instead of lemon juice, and bumped it up to 3 tablespoons. Instead of cooking it with honey, I served it with maple syrup, so everyone can sweeten to taste (just enough sweet to bump up the apple-y taste). I also used up some loaf ends I've had kicking around in the freezer. I cooked it more like 2 hours, and gently whisked the soup to break up the bread a bit. Although the bits of bread are really nice, so not sure I'd do that again. A keeper!

I’ve made this both with bread as the thickener and with steel cut oats as the thickener. Both are delicious!

Do you have away to reduce the number of servings and have the recipe reflect that?

I moved to Austin to attend the University where Martha was selling this soup but never had a chance to partake of it then. I wish I had. This was such a treat this morning, here in our Denver house where the temps are single digits this morning. The spices and mild sweetness were so comforting, and the lemon and yogurt really enhanced it. The only personal touch was chopped roasted almonds because I like the crunchy texture of nuts. This soup will now be a go-to breakfast for cold mornings

Very soothing soup, especially now ... during coronavirus time in NYC. I thought the yogurt would curdle in when soup is hot, but it didn't. Looking forward to eating it chilled as well. Lovely fragrance and taste.

This is so yummy. I had a lot of apples brought home from a cider festival, and this was a wonderful way to use them up. I too used loaf ends that I had in the freezer. I used a bit of cider in place of water, but that definitely makes it sweeter, maybe too much so. I doubled the recipe, and it froze beautifully. Though, we probably could have eaten all of it within a couple of days; it’s very morish. I’ve made it since with store bought apples and just water: delicious. Definitely a keeper.

This was tasty and very ineresting! I, too, had to whisk the soup to break up the bread and get it to dissolve. Just as flavorful after it cooled down as it was hot. Very warming and comforting on a cool autumn day. I agree that this recipe is a keeper--a refreshing change from oatmeal and good for both breakfast and lunch--flavorful but not sweet, but nor is it overly spicy. I used only half a cup of yogurt and felt that was sufficient and no need to garnish with additional to stir in.

I needed to do something with those pesky end slices of bread and was happy to stumble upon this recipe. OMG. This made my entire home smell like apple pie. The first few bites I ate directly out of the pot because I was that hungry and I wasn't impressed... Then I finally ladled the stuff into a bowl and added the yogurt. It made a huge difference. I don't know if I will ever again wait an hour to cook yogurt topping, but I'll definitely keep this in the recipe book just in case.

I found this to be a comforting breakfast soup and an easy way to use stale bread. I added a tablespoon of butter to give it some richness.

Like the apple cider idea. But like the lemon juice to brighten the flavor. May try replacing the water with apple cider.

Delish. I used apple cider instead of lemon juice, and bumped it up to 3 tablespoons. Instead of cooking it with honey, I served it with maple syrup, so everyone can sweeten to taste (just enough sweet to bump up the apple-y taste). I also used up some loaf ends I've had kicking around in the freezer. I cooked it more like 2 hours, and gently whisked the soup to break up the bread a bit. Although the bits of bread are really nice, so not sure I'd do that again. A keeper!