Easy Tomato Basil Soup in Seeded Bread Bowls

"Enjoy the soup right down to the last bite of the bread bowl!"
 
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Ready In:
30mins
Ingredients:
3
Serves:
5
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ingredients

  • 3 tablespoons sesame seeds
  • 1 (10 7/8 ounce) can pillsbury grands ready-to-bake refrigerated buttermilk flaky biscuits
  • 2 (19 ounce) cans progresso tomato soup with basil (or your favorite tomato soup)
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directions

  • Heat oven to 400°F
  • Lightly crush five 36x12-inch sheets of aluminum foil into five 4-inch balls.
  • Flatten tops of balls slightly; place flat sides up on ungreased cookie sheet.
  • Or, place five 10-ounce custard cups upside down on cookie sheet; spray outsides of cups with cooking spray.
  • Spread sesame seed in pie pan.
  • Separate dough into 5 biscuits.
  • Press or roll each biscuit into 6-inch round.
  • Place each round in sesame seed in pan; press firmly to coat one side with seed.
  • Place each round, seed on outside, over foil ball on cookie sheet, shaping dough gently to fit around foil and form bowl shape.
  • Dough should not touch cookie sheet.
  • Bake 15 to 20 minutes or until golden brown.
  • Place foil balls with bread bowls on wire rack; cool 5 minutes.
  • Remove bread bowls from foil balls; discard foil balls.
  • Meanwhile, heat soup in 3- or 4-quart saucepan.
  • Place bread bowls in shallow soup bowls or pasta plates.
  • Ladle soup into bread bowls.
  • If desired, top with shredded Parmesan or Cheddar cheese.

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