Traditional recipes

Easy Bread Bowls and Soup

Easy Bread Bowls and Soup

Easy bread bowls with soup make a perfect weeknight dinner or pre-holiday feast. MORE+LESS-

ByGirl Who Ate Everything

Updated November 6, 2018

Ingredients

2

cans (11 oz) Pillsbury™ refrigerated French bread

2

cans (18.5 oz) Progresso™ Rich & Hearty Soup Chicken Corn Chowder (or other favorite flavor)

Steps

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  • 1

    Preheat oven to 350°F. Spray a cookie sheet with cooking spray.

  • 2

    Remove dough from cans. Cut each loaf into 3 equal pieces. Shape each piece into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down on the cookie sheet and bake for 22 to 26 minutes or until golden brown.

  • 3

    Meanwhile, in a pot heat the 2 cans of soup over medium-high heat.

  • 4

    When bread bowls have cooled, cut the top of each loaf with a sharp serrated knife. Press dough inside the bread bowl down making room for the soup. Spoon about 1 to 1 1/2 cups warm soup into bowls and serve. Place the top of each bread bowl next to filled bread bowl.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • You're busy prepping, slicing, dicing and baking -- so what are you going to feed the fam the night before the big feast? This super easy idea is your golden ticket.The night before Thanksgiving, one of the biggest cooking days of the year, the last thing I want to be doing is cooking a huge meal. But I also don’t want to fight the crowds at a crowded restaurant. I would rather be at home prepping for the big day. Of course you and your family still have to eat something for dinner so an easy meal is just what you need.These Easy Bread Bowls and Soup are warm and comforting and take absolutely no time at all. No one has to know that the hearty soup comes from a can and the bread bowls are made easy with Pillsbury French Loaf dough!Pour the warm soup into the bread bowl and you're done! The bread bowls come off as gourmet and homemade, and the hearty soup will have everyone thinking you spent all day in the kitchen making it. Make your life easier and hassle-free -- at least for this meal!
  • We have lots of easy dinner recipesfor you to try on nights that seem to hurried for a long cooking session.

Easy Bread Bowls

Do you ever find inspiration in the grocery store? Sometimes I’ll be shopping and something will catch my eye. Some ingredient reaches out and practically begs me to take it home. Staring at me hopefully with its big, brown, mournful eyes like a lost puppy saying “Pick me! Oh please, pick me!” Ok, maybe that’s a bit dramatic, but you get my meaning! This week, while at Trader Joe’s, I spotted these Mini Sourdough Bread Boules!

The weather has been chilly here lately, so the idea of taking these sourdough boules and turning them into easy bread bowls for soup was almost instantaneous! “Pick me! Oh please, pick me!” So, they went into the shopping cart! Creating bowls for soup is a simple project. After you get them home and you’ve got your favorite soup bubbling away on the stove, take your boules and carefully slice off the tops. Don’t take too much or your bowls will be too shallow. About ¼ to ⅓ of the way down is a good amount!

After you’ve cut the tops off, gently scoop out the insides, leaving a quarter inch edge all around!

Mine is a little uneven, but the important part is not to make it too thin anywhere. You don’t want soup spilling out the bottom! Make sure you save all the bread pulled from the centers too. That’s extra goodness for your next meatloaf or whatever you might need breadcrumbs. Now, we’re going to lightly toast the bread bowls under the broiler. It won’t take too long, but crisping them up will ensure they don’t turn to mush when you add the soup.

For an added treat, after the bowls are toasted, take the tops and spread on a little butter, garlic and Italian seasoning. Return the pan to the boiler until the tops are bubbly and golden brown! Instant garlic bread to go with your soup!

Once everything is warm and toasty, simply spoon the soup into the bread bowls, serve alongside the garlic bread tops and enjoy! This time we made clam chowder, but we also love Baked Potato Soup and Italian Sub Soup in these bread bowls t00!


Want to know a extra bonus to these fun bread bowls? You get to eat them when you’re done with the soup! I’m all for anything that means less dishes after dinner. What about you? Have ever had anything beg to follow you home from the grocery store? If so, I’d love to hear about it! Share with me in the comments below!


First, chop garlic cloves and large dice onion and carrots. Preheat a large pot over medium heat and add the butter, garlic, onion, and carrots. Cook for 5 minutes and add broccoli florets with chicken broth. You can use fresh broccoli or frozen broccoli. Place the lid on the pot and cook for 10 minutes.

Uncover the pot and blend the soup with an immersion blender. Add heavy cream and shredded cheddar cheese to the soup. Stir the soup until the cheese is melted. Season the broccoli cheese soup with salt, pepper, and nutmeg.

You can serve the broccoli cheese soup in a bowl with bread slices on the side. Or, even better, serve it in a bread bowl. Hollow out a large round sourdough bread to create a bowl. Warm up the bread by toasting it in a 350º oven for 5 minutes or microwaving it for 1 minute. Ladle the broccoli cheese soup into the bread bowl and sprinkle with extra shredded cheddar cheese. Serve warm.

If you like this Broccoli cheese soup recipe, you may also want to check out Classic New England Clam Chowder. Lastly, subscribe via email or follow on Instagram to receive updates on latest recipes!


What to serve in this bread bowls recipe?

Serving soup or chili in a bread bowl makes dinner extra fancy. When you finish your soup? Eat the bowl! It’s a great way to make soup the main course.

We recommend serving this bread bowls recipe with instant pot white chicken chili, crockpot turkey chili, instant pot potato corn chowder, or slow cooker chicken tortilla soup. Or check out all of our instant pot soup recipes here.

If you want to serve dip in these Italian bread bowls, we reccomend spinach dip, buffalo chicken dip, or instant pot artichoke dip.


How to Store?

I love using freshly baked bread bowls for the soup. However, you can STORE them in bread bags for a few days before using.

You can also wrap them with plastic wrap and again with foil before putting them in the freezer. FREEZE for up to 3 months. Thaw before cutting and using. You can warm them up in the oven as well.

Make Ahead Instructions: If you want to get the dough started and then place it in the fridge/freezer to finish later you can.

After the dough has risen for the first time, punch it down. At this point you can either cover the bowl with plastic and place it in the fridge for 1-2 days or freeze the dough in a Ziploc for up to 2 months. When you’re ready to use it allow the dough to thaw overnight in the fridge. Remove the dough from the fridge and form into dough balls. Continue with the recipe as written.