Bread Bowl Soup

  6 reviews


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


  1. 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. 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. 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. 4 Meanwhile, in 2-quart saucepan, heat soup over medium heat until hot.
  5. 5 Place bread bowls in shallow soup bowls or pasta plates. Ladle soup into bread bowls; serve immediately.




Nutrition Information

Recipe Step Photos

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