creamy tomato soup in bread bowls

I love tomato cream soup.

In fact, if I’m at a good restaurant and it’s on the menu, you can bet that I’ll be ordering it.

I make it at least once a month at home and the whole family digs it. I love a good crowd pleaser.

And now that I kinda know how to bake bread, I thought I’d try my hand at making some bread bowls to serve it in.

I made them a tiny bit too small, but I think if I’d made them any bigger, we’d all be sick from eating too much bread. I’m tellin’ ya…this bread gets in your tummy and EXPANDS like nothing I’ve ever eaten before.

Fibrous is an understatement.

Here are my little bowls, rising so obediently.

After I baked these puppies (calm down…nobody’s baking puppies over here!) and let them cool, I cut a small circle in the top. Don’t cut the hole too big or the soup will run down the sides. Then get one of your children to pull out all the guts from the bowl.

I chose Addy to do the honor, since she loves helping in the kitchen. And eating bread.

We put all the bread guts on a plate and put them on the table to eat with butter during dinner.

So for the soup, this is what you’ll need:

  • 2 26 oz. boxes Pomi chopped tomatoes (or 2 24 oz. cans chopped or crushed tomatoes)
  • 2 cloves of garlic, crushed
  • 2 t. kosher salt
  • 4 T. white sugar (to cut the acidity)
  • freshly cracked pepper
  • 2 T. pesto paste (or just plain chopped basil)
  • 2 t. chicken base dissolved in 2 c. hot water
  • 1 pint heavy cream
  • 1 pint half and half
  • chopped basil and crumbled feta (for topping)

Put the tomatoes in a blender or food processor (I do one box at a time) and puree them till smooth. Dump them in a big soup pot and turn the burner on medium.

Stir in the rest of the ingredients except for the cream and half and half (and the toppings).

Bring to a boil then turn the heat down to low and just let it cook for awhile. Maybe like an hour or so. Or just five minutes, if you’re in a big hurry. Obviously the longer it cooks, the better the flava-flave.

When you’re ready, turn off the burner and remove from the heat so that it can cool down a bit before adding the milk products. Stirring always helps to release heat.

After it’s cooled slightly, stir in the heavy cream and half and half. Don’t go gettin’ all healthy and try to add something silly…like skim milk.


It’s a thousand times better if you use the rich, creamy stuff.

Plus, it makes you fluffy.


Taste for seasoning.

After you stir in the good stuff, put it back on the burner on medium-low or low, just to heat it up slowly again.

I know you think I’m ridonkulous for telling you to cool it down and then heat it back up. But trust me, if you put cream or half and half into piping hot soup, it will separate and be totally gross. So just follow orders and nobody will get hurt.

After it’s hot again, it’s ready to serve. If you have a bread bowl, spoon ‘er in. If you haven’t a bread bowl…well…you’re hosed. Or just use a regular bowl. Either way.

I like to top my tomato soup with a bit of chopped basil and crumbled feta.

Pair it up with a salad and then maybe you won’t feel so badly about all the creamy products you just ate.

Vicki Hogan - February 16, 2012 - 7:56 pm

Girl! I am so impressed with your bread bowls! I have the hardest time doing anything other than bread pans! I have such a hard time determining how big or little to make things! How did you estimate the size of the dough balls? I’ve not been successful at rolls either!

I just ordered my grains….60 lbs…of hard white and 60 lbs of hard red…should last til Jesus comes!

Colleen - February 16, 2012 - 8:06 pm

Das a lotta wheat!!!!! I just take my 1 1/2 pounds of bread dough and divide it into thirds. However, next time, I might just divide them in half, although that’s a HUGE amount of bread for one person. Actually the small ones I made were perfect for the kiddos.

Chasity - February 16, 2012 - 10:31 pm


Jaimee - February 17, 2012 - 1:17 am

Oh my DELICIOUS! Can’t wait to try it!!!

christy puckett - February 17, 2012 - 1:56 pm

I jus wanna come eat at your house.

Kate Hawk - February 17, 2012 - 2:28 pm

Girl! Watch out Panera, cause here comes Colleen’s soup bowls :0) They look oh so delicious. Makes me want to go get a grain grinder for my Vitamix.

I hope you all are doing well! I sure enjoy your posts. Bless you and Big Hugs ~


Alice - February 18, 2012 - 11:47 pm

That sounds amazing! I want to try this (pinning it here )
Do you have the bread bowl recipe too?! I would love for you to share that :)

Colleen - February 19, 2012 - 10:24 am

Hey Alice – I’d love to post my bread recipe. However, I bought it here: (No More Bricks, only $9.99), and I don’t want to post her recipe here for free, since it’s a purchased product. I don’t wanna get in trouble!! :) It’s a great book (you can download the pdf file) and it’s SO full of great recipes and info on how to bake homemade bread!

Alice - February 19, 2012 - 1:50 pm

It sounds like an amazing book! It’s exactly what I have been teaching myself through trial and error… not fun. I have put getting a grain mill on hold for a bit… can I use store bought wheat flour? And does she use sugar in her recipes?
Thanks so much!

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