Bread bowls are perfect for soup, chili or even dip. They’re easy to make when you start out with a loaf of your favorite frozen bread dough.
Easy to Make Bread Bowls
How fun to serve soup in bread bowls! My husband loves getting soup in a bread bowl when we’re eating out so I thought it would be fun to make my own bread bowls to serve with our soup last week. They were incredibly easy to make too!
My family loves having soup for dinner…especially during the cold winter months. There’s nothing quite like a bowl of soup to warm you up at the end of a long day. Whether you’re coming home from work or from running the kids to their after school activities, soup can be an easy choice for dinner.
Serving the soup in homemade bread bowls makes the soup even more delicious and fun to enjoy at the end of a long day.
I recently discovered Idahoan® Steakhouse® Soups. They are so easy to make and perfect for dinner on cold wintry nights. They give you the flavorful, slow-cooked taste of restaurant-quality soup at home and in just five minutes. That’s right five minutes.
A few other delicious soup recipes to use for the Homemade Bread Bowls:
I used a packaged soup mix for these bread bowls, but in case you wanted a homemade soup recipe, please check out these other family favorite recipes.
- Homemade Potato Soup
- Homemade French Onion Soup – video included!
- Homemade Potato Corn Chowder
- Italian Tomato Soup
How to Defrost Frozen Bread Dough
- I used Bridgford Bread Dough for this recipe. You can find it in the freezer section of your grocery store. Each package has 3 loaves of frozen bread dough.
- The easiest way to thaw your frozen dough is to remove it from the freezer and place the dough in refrigerator over night.
- Remove as many loaves as you need and place on a parchment lined baking sheet.
- Cover the bread dough loaves with a piece of plastic wrap that’s been sprayed with non-stick cooking spray. This will help make sure the dough doesn’t stick to the plastic wrap as it defrosts.
How to Defrost Frozen Bread Dough in the Microwave
- You can use the microwave to help defrost the frozen bread dough, but be careful and watch it closely so you don’t overheat the yeast.
- Using the defrost setting, place the frozen loaf of bread dough on a microwave safe plate for 2 1/2 minutes. Turn the loaf over and microwave for another 2 1/2 minutes. Dough should be thawed but still cold to touch.
- Let the dough sit for about 5 minutes before cutting into sections to shape for the bread bowls.
How to Make Bread Bowls
Now that we have our bread dough defrosted, it’s ready to shape into bread bowls.
- Cut one loaf of the bread dough into 3 even pieces and roll each piece into a ball.
- Place on a baking sheet that’s been lined with parchment paper.
- Cover with plastic wrap and set aside for them to double in size…about 1 to 2 hours.
- Make sure your kitchen is warm when you’re working with bread dough to help aid in the rising of the bread bowls after they’ve been formed.
How to Bake the Bread Bowls
- After the balls of dough have doubled in size, brush with the beaten egg.
- Bake in a preheated 350 degree oven for 25 minutes or until the bread dough balls are golden brown.
How to Prepare the Baked Bread Bowls for Soup
- Allow the bread bowls to cool to room temperature before cutting.
- With a knife at a angle, slice the top off the bread bowl.
- Gently remove a good portion of the bread to make room for the soup.
How to Serve Soup in the Bread Bowls
- Add the prepared soup to the bread bowl and top with your favorite toppings.
- Serve with the top of the bread bowl on the side to enjoy as well.
The Idahoan® Steakhouse® Loaded Potato Soup came together FAST!
My family loved the potato soup served in an individual bread bowl and I know your family will love making these easy bread bowls too.
You are going to love how easy these bread bowls are to make when you start with a loaf of frozen bread dough. You can use these for soup, chili, stew or even dip.
- 1 1 pound loaf of frozen bread dough; thawed
- 1 egg
Line a baking sheet with parchment paper and set aside.
Slice the loaf of thawed bread dough into three even pieces.
Roll each piece into a ball.
Place each ball of bread dough on the baking sheet with enough space between each ball so there is room for the bread to rise and expand.
Cover with plastic wrap and set aside for the bread dough balls to double in size; about 1 to 2 hours.
Once the bread dough balls have doubled in size, carefully remove the plastic wrap.
Brush the bread dough balls with the beaten egg.
Bake in a preheated 350 degree oven for about 25 minutes or until the bread dough balls are golden brown.
Cool on a wire rack for about 15 minutes.
With a knife at a angle, slice the top off the bread bowl. Gently remove a good portion of the bread dough to make room for the soup.
Fill with your favorite soup, stew, chili or even dip and serve.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.