With Storm Watch 2014 here in Southern California and all the real storms happening across the US, I thought it was the perfect time to make some yummy soup for the family. Often times, soup can be a little on the light side for a whole meal, especially at dinner time, so I thought it would be fun to try my hand at adapting my bread making recipe and make bread bowls.
- Bread dough
- Organic tomato soup
- Organic chicken noodle soup (I bought some at Sprouts)
- Homemade croutons
- Parmesan Cheese, grated
- Make your homemade dough. Make sure you do this in the morning so you can set it aside and allow it to rise all day. Using some flour, knead your dough into a ball and cut it into 4 parts. I used a sharp knife to do this. Then make four, smaller dough balls. You can follow the bread baking instructions (30-40 minutes at 425 degrees). I recommend baking it an hour before you want to eat so that the dough has time to cool.
- If you have chicken stock and fresh veggies and noodles in your fridge and pantry, I recommend making your soup from scratch, but let’s be realistic, when you’re already making your bread from scratch, it’s ok to buy some delicious soup from your local Sprouts or Whole Foods to cook up for dinner.
- Cook your soup.
- While your soup is cooking, grab your bread bowls one at at time and cut open the top in a circular shape. Make sure you don’t cut all the way to the bottom. Then using a spoon, I scooped out the top of the bread bowl and some of the bread in the middle to make a hole for the soup.
- Once your soup is hot, add it to your bread bowl. Since I cooked tomato soup, I added some fresh grated parmesan cheese, fresh basil and croutons.
- Serve hot! Enjoy!!
You guys I promise you won’t be sorry if you make this. They were so delicious and the perfect meal on a cold day. I know it might seem taxing to make the dough from scratch, but if you’re at home with your littles because of the weather, baking bread is a really fun activity to include them in.