• 2 Ratings

Wow your family with their favorite soups served in edible bowls that are super easy to make.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
20 mins at 350°
Servings:
4
Yield:
4 bread soup bowls
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Ingredients

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Directions

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  • Add the first 7 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

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  • Meanwhile, generously grease the outside of four 10-ounce custard cups or individual casseroles. Place, upside-down, on a greased large baking sheet(s) leaving 3 to 4 inches between cups.

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  • Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle about 2 tablespoons cheese onto half of each rectangle to within 1/2 inch of the edges. Moisten edges; fold each rectangle in half to form a 6-inch square. Seal edges.

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  • Drape the dough squares over the greased cups, pressing lightly. Do not let rise. Bake in 350 degree F oven for 20 to 25 minutes or until golden brown. If necessary, loosely cover with foil last 10 minutes to prevent overbrowning. Remove the bread bowls from cups; cool on wire racks.

Nutrition Facts

559 calories; total fat 17g; saturated fat 6g; cholesterol 71mg; sodium 626mg; carbohydrates 80g; fiber 3g; protein 19g.
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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
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