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Fall and winter soups served in bread bowls

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Warm and rustic soups

A thick tangy sourdough bowl gives soup and stew a delicious flair and makes it even more satisfying. Make your own, using these delectable soup recipes.

Beef stew in bread bowl

No matter what your soup personality, you'll love it served in its own rustic edible bowl. Choose one of these delicious soup and bread bowl pairings, or mix and match for a cold-weather comfort food lunch.

Beef stew recipe in a bread bowl

Serves 4

Ingredients:

  • 1/4 cup butter, melted
  • 1 pound beef stew meat, cubed
  • 1/4 cup all-purpose flour
  • 1 tablespoon plus 1-1/2 teaspoons margarine
  • 1/2 onion, chopped
  • 2 carrots, sliced
  • 1-1/2 stalks celery, sliced
  • 1/2 clove garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground clove
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups water
  • 4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out

Directions:

  1. Toss beef cubes with flour until covered. Saute the beef in butter until browned, then move it to a slow cooker and stir in onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice, Worcestershire sauce and water. Cover the slow cooker with the lid and cook it on low 10 to 12 hours or on high 5 to 6 hours.
  2. When ready to serve, preheat the oven to 350 degrees F. Brush the insides and tops of the bread bowls with melted butter. Arrange the bread bowls and lids, buttered side up, on the oven rack and bake until crispy, about 20 minutes. Take them out of oven and ladle stew into the bowls and top with the bread bowl lids.

Try one of these recipes for seafood chowder in bread bowls >>

Onion soup recipe in a sourdough bread bowl

Onion soup in a sourdough bread bowl

Serves 4 

Ingredients:

  • 4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out
  • 1/4 cup butter, melted
  • 2-1/2 cups white onions, chopped
  • 2-1/2 cups red onions, chopped
  • 2-1/2 cups leeks (white and pale green parts only), chopped
  • 6 large garlic cloves, minced
  • 1 large shallot, chopped
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups dry sherry
  • 7 cups chicken stock
  • 1-1/2 teaspoons fresh thyme, minced
  • 1-1/2 teaspoons fresh rosemary, minced
  • 1/2 cup whipping cream
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 350 degrees F. Brush the insides and tops of bread bowls with melted butter. Arrange bread bowls and lids, buttered side up, on the oven rack and bake until crispy, about 20 minutes. Take them out of oven and keep them warm.
  2. Saute onions, leeks, garlic and shallots in butter over medium heat for about 25 minutes, stirring often. Mix in flour, then mix in sherry and bring the mixture to a boil. Boil five minutes or until thick, scraping the bottom occasionally. Pour in the stock, thyme and rosemary and boil.
  3. Lower the heat to medium-low and simmer for 30 minutes. Pour in the cream and simmer for 15 minutes (the mixture will thicken). Season with salt and pepper. Ladle the soup into your bread bowls and top with the lids to serve.

Potato soup recipe in bread bowls

Potato soup in bread bowls

Serves 4

Ingredients:

  • 4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out
  • 2 cloves garlic, halved
  • 1/4-1/2 cup Parmesan cheese, grated
  • 3 potatoes, coarsely chopped
  • 2 to 3 leeks (white part only), sliced lengthwise
  • 7 cups chicken broth
  • Salt and pepper
  • 1 to 1-1/2 cups milk

Directions:

  1. Preheat the oven to 350 degrees F. Rub the insides of the bread bowls with garlic clove and sprinkle with cheese. Arrange the bread on the oven racks and bake 20 minutes or until crispy.
  2. Combine potatoes, leeks and broth in a pot and bring to a boil. Reduce the heat and simmer for 20 minutes or until the potatoes are tender.
  3. Pour the mixture into a food processor or blender and puree until smooth. Pour soup back into the pot and season with salt and pepper. Add the milk and heat until the soup is thickened. Serve the soup in bread bowls topped with the lid.

More warm and wonderful soup tips and recipes

Seafood chowders in bread bowls
Satisfying soup recipes for fall and winter
Kale soup with potatoes and sausage

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