Soup Bowls Recipes

ITALIAN BREAD BOWLS

Italian Bread Bowls image

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

Provided by Kerri Skrudland

Categories Bread Yeast Bread Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

Ingredients

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g

SOUPER BOWL BREAD BOWLS

Souper Bowl Bread Bowls image

You'll score points when you spoon the halftime meal into these hearty bowls. The bread's spongy texture makes it the perfect container for the creamy full-flavored chowder...or a thick soup, stew or chili. -Darlene Alexander, Nekoosa, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/2 cup water (70° to 80°)
1 cup warm milk (70° to 80°)
2 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 egg white, lightly beaten
VEGETABLE CHOWDER:
1 large onion, chopped
3 celery ribs, chopped
6 tablespoons butter
3-1/2 cups frozen mixed vegetables, thawed
6 tablespoons all-purpose flour
4-1/2 cups milk
4 bacon strips, cooked and crumbled
2 teaspoons chicken bouillon granules
3/4 teaspoon seasoned salt
1/2 teaspoon pepper

Steps:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks., To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use)., For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon, seasoned salt and pepper until bouillon is dissolved. Serve in bread bowls.

Nutrition Facts : Calories 727 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 1458mg sodium, Carbohydrate 102g carbohydrate (21g sugars, Fiber 8g fiber), Protein 23g protein.

RHODES SOUP BOWLS ----BREAD SOUP BOWLS MADE EASY

Rhodes Soup Bowls ----Bread Soup Bowls Made Easy image

I love Rhodes frozen bread products- it has a homemade taste without all the work= and these soup bowls are great for chowder and soups. - prep time does not include thaw time

Provided by britt-tynesdelete

Categories Breads

Time 35m

Yield 3 serving(s)

Number Of Ingredients 2

Ingredients

1 loaf rhodes frozen bread dough or 12 rhodes frozen dinner rolls, thawed but still cold
1 egg, beaten

Steps:

Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
For larger bowls cut loaf in half or use 6 dinner rolls.

SOUP BOWLS

Soup Bowls image

Whatever the soup or stew Rhodes™ Soup Bowls make the meal a delicious occasion you will want to savor. Full Recipe: http://www.rhodesbread.com/recipes/view/1606

Provided by Rhodes Bake-N-Serv

Categories Stew

Time 35m

Yield 3

Number Of Ingredients 2

Ingredients

1 loaf rhodes bread dough or 12 rhodes dinner rolls, thawed but still cold
1 egg, beaten

Steps:

Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
For larger bowls cut loaf in half or use 6 dinner rolls.

Nutrition Facts : Calories 23.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 62, Sodium 23.7, Carbohydrate 0.1, Sugar 0.1, Protein 2.1

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