Bread Bowl Soup

Bread bowls made with Pillsbury® crusty French loaf are great for soup or chili!

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  • Servings 4
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( 5 ) Ratings

5 Ratings

5 Stars 44%

4 Stars 11%

3 Stars 11%

2 Stars 0%

1 Stars 11%

Member Reviews ( 6 )
c5329adc-0910-4bd1-9769-2868867aca74
  • ingredients 2
  • Prep Time 15 min
  • Total Time 30 min

Ingredients

1
can Pillsbury® refrigerated crusty French loaf
2
cans (18.5 oz each) Progresso® Rich & Hearty beef pot roast with country vegetables or chicken corn chowder soup

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Place 4 (10-oz) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray.
  • 2 Cut loaf of dough crosswise into 4 equal pieces. Press or roll each piece into 6-inch round. Place each round over custard cup on cookie sheet, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet.
  • 3 Bake 11 to 13 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from cups.
  • 4 Meanwhile, in 2-quart saucepan, heat soup over medium heat until hot.
  • 5 Place bread bowls in shallow soup bowls or pasta plates. Ladle soup into bread bowls; serve immediately.

EXPERT TIPS

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Expert Tips

Don’t have enough 10-oz custard cups? Lightly crush 4 sheets of foil into 4 (4-inch) balls; flatten tops slightly. Place flat sides up on ungreased cookie sheet. Continue as directed above. Remove foil from bread bowls and discard.

Nutrition Information 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
1330mg
1330%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
2%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review
Nicka470 report Posted Feb. 7, 2012 9:42 PM
I second that motion that this recipe easy to follow as the video shows. It just depends to a person's limit and commitment. I thought that video recipe tutorials are only offered at http://www.gourmetrecipe.com but now I found out that pillsbury.com also does.
51grammy report Posted Jan. 14, 2012 10:52 PM
Enjoyed the recipe. I found by unrolling the dough before I rolled it out it didn't shrink back as much. I cooked it on the back the Texas size Muffin tray from Demarle at Home, so I didn't have to grease and because of the even cooking the bowls were perfectly cooked. I made 5 bowls and the were the perfect size to hold 1/2 can of chile. That is a full serving. These are great for portion control!
Bevrs report Posted Jan. 5, 2012 12:08 PM
The trick here is to roll the dough out with a rolling pin on a flour-covered surface; it's so much easier. Also, I had to bake the "bowls" a lot longer than called for and let them cool afterwards a lot longer to "firm" them up. They're delicious otherwise.
joy1858 report Posted Nov. 14, 2011 5:04 PM
When I made this, it was not as easy as the video showed - the dough kept shrinking to where it didn't even resemble a bowl. I think I'll stick to making the bread as it was intended and putting the soup in a regular bowl.
JoAnnMcCraw report Posted Nov. 9, 2011 11:27 AM
Once baked, return to oven and broil until golden brown OR Allow it to dry out completely. Cool and use as a party dip bowl.

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