Bread Bowl Soup

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

  • prep time 15 min
  • total time 30 min
  • ingredients 2
  • servings 4

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
  • 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.
  • 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.
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