Chili Soup in a Bread Bowl
Soup and bread go together like peas and carrots. No, scratch that – I don’t really care for either peas or carrots. How about, like peanut butter and chocolate. So whenever we have soup, I always try to make sure to have a good bread on the side – whether it’s freshly made baguette or Italian bread from the market, or my new favorite – the New York Times No-Knead bread.
However, this time I decided to really live on the edge and make bread bowls for the soup. How hard could it be to form bread into a suitable vessel for soup, right?
Turns out, the no-knead bread works really well for a soup bowl. I baked smaller balls of dough on a baking sheet, then carved them out with a serrated knife, making sure to leave at least 1/4 inch of bread around the inside. Then I filled the bowls with chili soup, topped with diced onions and cheese, and had a fancy bread bowl of soup.
Chili Soup in a Bread Bowl
Note that it works best with thicker, less watery soups; chili and chowders would work much better than tomato soup.
I would be very impressed if this was laid out in front of me. It is a great idea fro serving soup and just think of how good the bread would be at the end when you are finished.
Oh, I also meant to say that I have featured your cranberry chutney in my post giving suggestions about foodie christmas gifts. It just sounded so appealing. Hope you don’t mind
Hi Holler, thanks for visiting! Yes the bread is really delicious at the end of the meal.
Thanks for the link to my recipe – I don’t mind a bit!
Juliet, this looks amazing! I love homemade bread and chili – what a great combo… thanks for sharing
Zesty
Thanks, Zesty!
I am so wishing I could do this…but I would need a gluten-free recipe, and I doubt there is one that would make bread that would hold the soup.
But kudos to you for both the idea and the execution
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Gluten-Free flours and recipes available at King Arthur Flour! Ask their bakers for a gluten-free recipe.
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i love bread bowl soup =)