TOMATO SOUP IN A BREAD BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 teaspoon oregano and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, the tomatoes, squash, chicken broth, parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the squash is very tender, 15 to 20 minutes.
- Meanwhile, combine the remaining 3 tablespoons olive oil, 2 garlic cloves, 1 teaspoon oregano and a pinch of salt in a small bowl. Brush inside the bread bowls and place on a baking sheet. Cut the bread tops into cubes and add to the baking sheet. Bake until toasted, 8 to 10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting, 2 to 3 minutes.
- Stir the heavy cream into the soup, bring to a simmer and remove from the heat. Discard the parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in the bread bowls. Top with the cheesy croutons and parmesan and drizzle with olive oil.
Nutrition Facts : Calories 810, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 58 milligrams, Sodium 1570 milligrams, Carbohydrate 90 grams, Fiber 7 grams, Protein 27 grams, Sugar 9 grams
ITALIAN BREAD BOWLS
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
Provided by Kerri Skrudland
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g
CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY
Here's what you need: onion, jalapeño, garlic, chicken breasts, black beans, corn, diced tomato, red enchilada sauce, chicken stock, dried oregano, ground pepper, cumin, salt, large flour tortilla, vegetable oil, fresh cilantro, monterey jack cheese, lime, avocado
Provided by Tasty
Categories Lunch
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
- Place the chicken breasts on top of the veggies.
- Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
- Set slow cooker to high and cook for 3 hours.
- Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
- Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
- When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
- Place fried tortilla bowl in a soup bowl and fill it with the soup.
- Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
- Enjoy!!
Nutrition Facts : Calories 625 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 6 grams, Protein 23 grams, Sugar 12 grams
GRANNY'S TATER SOUP
Not my Granny, she was too busy shopping at Bloomingdale's! If we ever do find the Granny that invented this soup we want to adopt her, this is super comfort food, very popular during the winter in our house.
Provided by Mirj2338
Categories Potato
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except chives and milk, in a 4 quart slow cooker.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Stir in milk and chives during last hour of cooking.
Nutrition Facts : Calories 215.2, Fat 8.9, SaturatedFat 5.5, Cholesterol 26.1, Sodium 814.8, Carbohydrate 29.6, Fiber 3.6, Sugar 2.4, Protein 5.4
TATER TOT SOUP
Make and share this Tater Tot Soup recipe from Food.com.
Provided by Spookygirl
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy soup pot, brown bacon until crispy. Remove bacon to paper towels and drain pot.
- Add frozen tater tots to pot, cook until being to thaw, 1 or 2 minutes.
- Add bacon, corn, broth and milk to pot, stir to combine. Bring to a boil. Lower heat, and simmer 12-15 minutes, until potatoes are soft. Stir to break up tots, but leave some chunks.
- Ladle into bowls, and top with pepper.
Nutrition Facts : Calories 192.5, Fat 10.4, SaturatedFat 4, Cholesterol 18.4, Sodium 399, Carbohydrate 18.8, Fiber 1.7, Sugar 4.5, Protein 8
POTATO SOUP IN BREAD BOWLS
This heartwarming main course from Cheryl Cor of Auburn, Washington helps her husband get a swift yet satisfying meal on the table when she's at work. "He loves clam chowder and this simple recipe lets him prepare it in just minutes," she writes.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients; heat through. , Meanwhile, cut a thin slice off the top of each loaf; set aside. Hollow out loaves, leaving 3/4-in. shells (discard removed bread or save for another use). Ladle soup into bread bowls; replace tops.
Nutrition Facts : Calories 512 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1850mg sodium, Carbohydrate 85g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.
SPLIT PEA SOUP BREAD BOWL RECIPE BY TASTY
Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split pea, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves
Provided by Tasty
Categories Lunch
Yield 12 servings
Number Of Ingredients 15
Steps:
- On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
- In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
- Add the garlic and cook 2 minutes.
- Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
- Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
- Add potatoes, then cover and cook 20 more minutes.
- Remove bay leaves and serve soup in your bread bowl.
- Enjoy!
Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams
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