Souper Bowl Bread Bowls Recipe
Souper Bowl Bread Bowls Recipe photo by Taste of Home

Souper Bowl Bread Bowls Recipe

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You'll score points when you spoon the halftime meal into these hearty bowls. The bread's spongy texture makes it the perfect container for the creamy full-flavored chowder...or a thick soup, stew or chili. -Darlene Alexander, Nekoosa, Wisconsin
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES: 6 servings


  • 1/2 cup water (70° to 80°)
  • 1 cup warm milk (70° to 80°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 egg white, lightly beaten
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 6 tablespoons butter
  • 3-1/2 cups frozen mixed vegetables, thawed
  • 6 tablespoons all-purpose flour
  • 4-1/2 cups milk
  • 4 bacon strips, cooked and crumbled
  • 2 teaspoons chicken bouillon granules
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 each: 727 calories, 26g fat (15g saturated fat), 75mg cholesterol, 1458mg sodium, 102g carbohydrate (21g sugars, 8g fiber), 23g protein


  1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
  3. To make bowl, cut the top fourth off of bread; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use).
  4. For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon, seasoned salt and pepper until bouillon is dissolved. Serve in bread bowls. Yield: 6 servings.
Originally published as Souper Bowl Bread Bowls in Taste of Home December/January 2003, p39

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Reviewed Apr. 14, 2016

"Love this recipe. I've been making it since it first appeared in the magazine 15 years ago. A favorite for my kids. The bread has been a learning curve over the years in some locations we've lived. Thankfully knowing cooks in the areas we lived have offered tips to help me have success, in the desert especially."

Reviewed Feb. 15, 2015

"Very delicious! Will make again. I don't have a breadmaker but it still turned out good for me."

Reviewed Mar. 20, 2013

"I've tried to make these bread bowls twice. Both times, they sink as I brush the egg white on them and turn out like pucks. Wondering what I am doing wrong, very frustrating!"

Reviewed Jul. 28, 2011

"The soup and bread were delicious! The bowls were so easy to make, no work at all with the bread machine! Inside was easy to scoop out, no leaking at all. I'll probably use this bread recipe for favorite soups when the weather gets cold!"

Reviewed Jan. 27, 2011

"I LOVE these bread bowls, and I love this vegetable chowder. Both taste wonderful, but neither require too much work. These are a favorite with my family. This is the perfect winter comfort food!!"

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