• 2 Ratings

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

Source: Better Homes and Gardens


Recipe Summary

30 mins
20 mins at 350°
4 bread soup bowls


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.


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