3 tasty soup cracker recipes
Soup and crackers, or crackers and soup. However you say it, it’s hard to imagine one without the other. The truth is, they’re made for each other: the delicious salty crunch of the cracker mixing with the velvety smooth texture of the piping hot soup, complementing each other like the best of friends do. The coldest days of the winter months are a great time to indulge in a bowl of hearty soup, but this time, bake up a plate of that favourite sidekick as well to give your meal a fulfilling bite and an extra dose of substance.
Here, in perfect harmony, are our top three recipes for fresh and hearty homemade soups and three easy-to-make, zesty mates. Mix and match them as the mood strikes you to create a meal that ranges from spicy to savoury, appetizer to entree, simple comfort to complex flavour, but always remains soul-satisfying.
1 Curried onion crackers
- 2 cups all-purpose flour
- 1 tsp each: baking soda and Maldon sea salt
- 2 tsp brown sugar
- 1 tsp each: crushed coriander seeds, black cumin seeds and mild curry paste
- 1 cup very finely diced sweet onion
- 1 red finger chili pepper, finely minced
- 1/4 cup water
- 1/3 cup coconut oil or extra-virgin olive oil
- 1/4 cup unsalted butter, melted
1 Preheat the oven to 325°F.
2 In a large bowl, stir together flour through cumin. Stir in the curry paste, onion and chili pepper. Add the water, coconut oil and butter. Mix until the dough comes together to form a loose ball. Knead gently for 2 to 3 minutes to bring together. Cover the dough and let rest for 30 minutes.
3 Knead the dough again for 1 to 2 minutes and roll out on a lightly floured surface to ¼" thickness.
4 Using a 2-½" biscuit cutter, stamp out circles and place on a parchment paper-lined baking sheet, about 2" apart.
5 Bake for 30 minutes, until just beginning to crisp. Crackers will keep for 2 days.
Makes: 3 dozen
2 Cheddar crisps
- 1 cup all-purpose flour
- 1 tsp each: Maldon sea salt and smoked paprika
- 1/4 cup cold unsalted butter, cubed
- 8 oz aged cheddar cheese, grated
- 3 tbsp cold water
1 Preheat the oven to 375°F.
2 Place the flour, salt, paprika, butter and cheddar in the bowl of a food processor. Pulse several times until the mixture is crumbly and resembles cornmeal.
3 Add the water and process until the mixture comes together to form a ball. Wrap the ball of dough in plastic wrap and chill for at least 1 hour.
4 Divide the dough in half and roll out on a lightly floured surface to ⅛" thickness. Cut into 1" squares.
5 Bring excess dough together and reroll until all the dough is used.
6 Transfer squares to a parchment paper-lined baking sheet, placing about 1" apart.
7 Bake for 20 to 22 minutes, until beginning to brown at the edges. Cool completely and store in an airtight container.
Makes: 4 dozen
3 Rosemary cornmeal crackers
- 1-1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp finely chopped fresh rosemary
- 1 tsp baking powder
- 1 tsp Maldon sea salt
- 1/2 cup water
- 1/3 cup olive oil
1 Preheat the oven to 450ºF. Place 2 baking sheets in the oven to heat.
2 In a large mixing bowl, stir together the flour, cornmeal, rosemary, baking powder and salt.
3 Make a well in the centre of the dry ingredients and add the water and olive oil. Mix well until a loose, wet dough is formed.
4 Knead the dough gently on a lightly floured surface for 1 to 2 minutes.
5 Divide the dough in half and roll out each piece directly onto a piece of parchment paper until very thin.
6 Cut the dough into long triangles with a sharp knife, being careful
not to cut through the paper.
7 Working quickly, lift the parchment paper onto the preheated baking sheets and transfer to the oven.
8 Bake for 8 to 10 minutes, until the triangles begin to brown.
Makes: 4 dozen