Bread Bowl Soup Recipes That Will Make Everyone’s Mouth Watery

Bread Bowl Soup Recipes That Will Make Everyone’s Mouth Watery

Serving soup in bread bowls improves both the taste and the visual appeal. It is an old tradition enjoyed by the French and Irish for centuries. Most soup recipes will fit well with the bread bowls except for the extra watery ones that are made entirely with broth. Clam chowder is probably the most famous one, but my favorite is creamy mushroom with extra herbs! Broccoli and cheese is also another classic. There are too many to name in fact.

Soup is the best choice when it comes to crusty bread bowls. However, many people also add pasta, chili, salad, stew, and more into them. As a rule of thumb, anything creamy and saucy will be suitable with these magnificent delicacies. In general, heavy cream is added to thicken the bread bowl soups, which also enhances the flavor tremendously. Some recipes use butter instead of the cream to increase the density with fat. You can also use milk as a substitute for cream. It is my favorite dish during winter; a perfect way to get warm fast.

You can find bread bowls almost in every artisan bakery near you. However, if you want to make them from scratch, then you can check out this article on how to bake bread bowls. It is easy to bake them at home. Plus, you can make extra ones for future use. Keep them in the freezer wrapped in plastic bags, and take them out whenever you have guests coming by.

Here are some great soup recipes that you can easily prepare and try with your bread bowls:

Cream of Mushroom Soup Recipe for Bread Bowl

A thick and creamy mushroom soup that is enhanced with various herbs. It does not take much preparation, and the overall process is quick and easy. Feel free to use your favorite mushrooms. You can use any herb you prefer; replace or add as you like.


  • 1/2-pound (226 gr) sliced mushrooms
  • 3 tablespoons of butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 clove of garlic
  • 1/2 cup diced onions
  • 1/4 cup chopped green onions
  • 1/2 cup chopped chives
  • 1/2 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon ground black pepper
  • Pinch of dried thyme
  • Salt to taste


  1. Melt the butter in a large saucepan.
  2. Add the flour and whisk until smooth. Do not brown.
  3. Add the sliced mushrooms, garlic, and diced onions. Toss and coat with butter.
  4. When the mushrooms are cooked and tender, add the chicken broth.
  5. Add all the herbs and the spices.
  6. Bring it to boil, and stir occasionally.
  7. After 5-6 minutes, reduce the heat.
  8. Add the cream.
  9. Cook for another 10 minutes on low heat.

Vegetarian Lentil Soup for Bread Bowl

Here is a super healthy and tasty soup to try with your bread bowl. Lentils are high in fiber, iron, and protein. This soup is thick and creamy without any cream. No broth added either. You can decorate it with thinly sliced chives and the special sauce after you pour it into the bread bowl. Be aware; it is addictive!


  • 1 medium size carrot diced
  • 1 medium size potato diced
  • 1/2 cup diced onions
  • 3 tablespoons of olive oil
  • 1 cup of red lentils
  • 1 clove of garlic
  • 3 cups of water
  • 1 teaspoon of salt

Sauce Ingredients:

  • 3 tablespoons of olive oil
  • 1 teaspoon of dried mint
  • 1 teaspoon of ground red pepper (Use chili if you like it spicy)
  • 1 teaspoon of ground black peeper
  • 1/2 teaspoon of ground ginger


  1. Sautee the diced onions with olive oil in a large saucepan.
  2. Add all the vegetables (carrot, potato, garlic, and lentils)
  3. Stir for 10-20 seconds.
  4. Add the water. You can replace the water with any vegetable juice if you like.
  5. Add the salt.
  6. Bring it to boil, then reduce the heat to low heat.
  7. Continue to cook for 20 minutes. Stir occasionally.

Sauce Directions:

  1. Add the olive oil into a small saucepan.
  2. Add all the spices when the oil is heated.
  3. Turn off the heat immediately after you add the spices,
    and stir well till everything gets incorporated.

Creamy Vegetable Beef Soup for Bread Bowl

This one resembles beef stew taste wise, but it is much easier to prepare and cook. Cream is added to thicken the soup. Season with chopped parsley when serving.


  • 1-pound Beef stew meat (in cubes)
  • 3 tablespoon olive oil
  • 2 tablespoon of tomato paste
  • 2 tablespoon butter
  • 1 clove of garlic
  • 1/2 cup diced onions
  • 1/2 cup of water
  • 1 cup heavy cream
  • 2 carrots diced
  • 1 potato diced
  • 1/2 cup of corn
  • 1/4 cup chopped cilantro
  • 1 teaspoon of thyme
  • 1 teaspoon of ground pepper
  • Salt to taste


  1. Add the olive oil in large saucepan.
  2. Add the beef when olive oil is heated, and brown them well.
  3. Add the diced onions, carrots, garlic, and potatoes.
  4. Add the water and tomato paste, stir well.
  5. Bring it to boil, and then reduce the heat.
  6. Cook for 30 minutes or until the beef gets soft. Stir occasionally.
  7. Add the cream, and chopped cilantro.
  8. Cook for another 10 minutes on low heat.
  9. Add the salt, thyme and ground pepper. Cook for another 5 minutes.
  10. Remove from heat.

In Conclusion

Who can say no to a bowl of creamy soup served in warm bread? Not so many people, I guess. Magic happens when delicious soup and crusty bread comes together. These and the taco bowls are my all-time favorite foods. Stay away from the thin and watery ones when deciding the kind of soup that you want to use in your bread bowls. It is always a better idea to select thick soups to prevent sogginess on the inside. Heavy cream, butter, or milk can make any soup denser instantly.


Linda is doing her PhD in Engineering, while trying different bread recipes from all over the world. Pat likes to help and try out new recipes everyday. Anny likes to copy everything Pat does. We are the perfect team!

Leave a Reply

Your email address will not be published. Required fields are marked *