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

1 Stars 11%

Member Reviews ( 6 )

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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

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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 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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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.