Vegetarian

These addictive Parmesan muffins are excellent with eggs for brunch or served as a dinner roll.

From the beloved Greek pairing of spinach and feta comes this tantalizing combination of flavors. For a fast, elegant appetizer, whip up a batch of these as mini muffins—skip the paper liners, copiously grease the pan with oil, scoop 1 tablespoon of batter into each cup, and bake at 400°F for 6 to 8 minutes, then let them cool while you are mixing drinks. The yield is approximately 40 mini muffins.

Piquant garlic and creamy cheddar make this muffin a mouthwatering appetizer or an excellent accompaniment to soup or salad.

These simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in these pages.

Moist and slightly crumbly, these scones team especially well with soups made of root vegetables—potatoes, parsnips, and the like.

These are especially good with soups containing beets, cabbage, or strong greens.

If you’d like an accompaniment to summer fruit soups but don’t want to turn on the oven, these slightly sweet scones are just the thing to make.

These delectable little pancakes are appreciated by adults and children alike, and are the perfect accompaniment to Asian-style soups.

Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash

Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.

These little biscuits pair especially well with mild-flavored soups featuring cauliflower or broccoli, but they are compatible with most any kind of vegetable soup.

Although this excellent traditional Italian bread is yeasted, it does not take as long to make as other yeasted breads, since it requires only one rather brief rising. If you are making a long-simmering soup, this bread will likely fit into the time frame. It’s a natural pairing with Italian-style soups such as Minestrone (page 50), but it’s good with most any tomato-based soup.

These offbeat little griddle biscuits pair well with bean soups, purees, and soups that feature root vegetables.

For success with this soup, don’t settle for less than luscious, tree-ripened peaches. Avoid peaches that are bought rock-hard, only to ripen to flavorless mush after several days of waiting.

This tasty bread goes well with many soups. Try it with mixed vegetable, tomato-based, and bean soups.

Here’s an unusual bread that teams beautifully with many kinds of soup. Try this with anything from hearty bean soups to light, brothy ones. Use your favorite kind of olive; it works well with most any variety.

This moist cornbread is an ideal companion to bean soups and chilis.