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Bread Bowl Soup

(5)

6 reviews

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

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

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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Steps

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.

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

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; 6%
Saturated Fat 1 1/2g 6% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 1330mg; 55%
Total Carbohydrate: 57g; 19%
Dietary Fiber 2g 8% Sugars 7g
Protein: 14g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 20%; 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 Choice

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

Comments + Recipe Twists

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