So the winter here has been insane. It is 50 degrees one day then snowing and freezing the next. And from what I hear, it’s been like this all over the country this year, so weird. Anyway, one of the things that I do love about cold weather is that it gives me an excuse to make a soup. We probably make our homemade chicken noodle soup once a week but I thought I’d change it up and make a broccoli cheese and potato soup instead. I was going to buy some bread bowls to eat the soup in, because what’s better than soup in a bread bowl, but really didn’t want to go to the store. So instead, I tried making my own homemade bread bowls. And the final soup and bread bowl combination? Delicious.
I used this soup recipe and just swapped three cloves of minced garlic for the onions because I hate onions. I’ve made the soup a number of times, and it always turns out delicious. The bread bowls were inspired by this idea from Life Hacker that I’ve seen all over Pinterest, basically the idea is that you can put cookie dough over the backs of a muffin tin to create cookie bowls. I saw that and thought, if you can do it with cookie dough, why not with bread dough? I tried it with Pillsbury biscuit dough and it worked great.
- Use multiple muffin tins and space out the muffin cups that you cover. If your biscuits are touching, they tend to be harder to get out and you end up with ripped edges.
- Spray the back of the muffin tin with non-stick spray before you put on the biscuits.
- Biscuits are slightly salty so you may want to cut the salt in the soup that you’re adding a little.
- The bowls are a little smaller than a typical bread bowl so you will probably want to count on people eating a couple, just keep that in mind when planning your menu.
You might also like these other soup ideas.
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