Building a flavorful soup is one of the great pleasures of fall. You can make a great soup with just about anything in the pantry. Use vegetables scraps to start a beautiful homemade broth, and then layer in ingredients until you’ve created a flavor explosion. If you want to take it a step further, don’t stop when you’ve finished the soup. Learn how to make bread bowl at home for an surprising, edible presentation.
What’s the best bread for a bread bowl?
Technically, you could hollow out any crusty piece of bread and fill it with soup. Some of these just might not be very easy to enjoy (no offense to the baguette). When is comes to making bread bowls, we prefer a round crusty loaf of artisanal or sourdough bread. This shape is sometimes referred to as a boule, which comes from the French word for ball. We use boules to create bread bowls for French Onion Soup. The bread is delicious with caramelized onions and melted cheese, but it would also be an incredible (edible!) container for Butternut-Sausage Soup or Minestrone. A crusty exterior is important, an extremely squishy soft loaf of bread would get too soggy.
How to make a bread bowl
To create the bowl shape simply take one or two bread boules, cut off the tops, and hollow them out. If your bread isn’t straight-from-the-oven fresh, you can re-crisp the hollowed-out boules in the oven for a few minutes.
More! VIDEO: Here’s How to Re-Crisp Your Bread
To serve, fill the hollowed-out bread up with soup. In the case of French Onion Soup, top with cheese and pop them in the oven.
Set your bread bowl on a plate or in a shallow bowl. Eat the soup with a spoon and eat the delicious, broth-soaked bread with your hands!