Bread Bowl Soup
A rustic, comforting soup served in a hollowed-out bread bowl, topped with a pat of butter and fresh herbs. Perfect for a quick and satisfying meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 12g
Ingredients
- 1 large round bread loaf
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp butter
Instructions
- 1
Cut a circle in the top of the 1 large bread loaf and scoop out the inside, leaving a 1/2 inch thick shell. Tear the removed bread into bite-size pieces.
- 2
Heat the 2 tbsp olive oil in a pot over medium. Add the 1 sliced onion and cook until soft and golden, about 8 minutes.
- 3
Add the 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 4
Pour in the 4 cups vegetable broth and bring to a simmer. Add the torn bread pieces and cook until they soften and thicken the soup, about 5 minutes.
- 5
Ladle the soup into the bread bowl and top with the 2 tbsp butter. Serve immediately.
Tools you’ll need
- sharp knife
- large pot
- ladle
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