Give Your Soup an Upgrade With This Copycat Panera Bread Bowl Trick: It’s Toasty Not Soggy

If you’re curious how to make homemade soup even better, take a page out of Panera’s book and serve it in a bread bowl. A hollowed out round loaf of bread is the perfect vessel to serve your soup out of. Why? Because it holds in the soup, especially creamy varieties like broccoli cheddar, and you can tear off a small piece and dunk it into the liquid. A simple trick also ensures the bread bowl doesn’t become soggy as the soup sits inside of it. So, read on to learn how to make a bread bowl the next time you want to take your soup to the next level!

What is the point of a bread bowl?

Soup and bread is the ultimate cozy meal, especially when the weather is chilly. But, rather than serving the bread on the side, make it the star by opting for a bread bowl instead. This bowl does double duty for holding the soup and acting as a carby accompaniment to enjoy with it.

The concept of bread bowls reportedly began in 1427 when an Irish nobleman served soup out of a carved out loaf to impress a British duke. It’s safe to say that it worked as these edible bowls soared in popularity over the centuries, now being a staple in cafés including Panera Bread. Though, it’s just as easy to create your own bread bowl for your next batch of homemade soup.

The best type of bread to use for bread bowls

For a bread bowl, it’s best to use a small, round crusty loaf of artisan or sourdough bread. This works to keep your soup contained inside of the bowl and is large enough for a hearty portion. Your local bakery or store will have smaller loaves that you can easily turn into soup bowls.

How to prevent your bread bowl from getting soggy

Worried that your bread bowl will become soggy midway through eating the soup? Don’t worry, it’s simple to avoid this by toasting the hollowed out loaf in the oven. This crisps up the bread slightly so the inside doesn’t soften once you pour in the soup. Be sure to not toast it too long or else it will become super crunchy—which makes it hard to tear off a piece and dip into the liquid. Additionally, creamy soups, such as this autumn squash soup and healthy tomato soup, have the perfect thick consistency for a bread bowl compared to thin, clear varieties.

Easy method for making a copycat Panera bread bowl

Making a Panera-style bread bowl is simpler than you think! Use this method from blogger Lauren Lane, who uses the part of the bread that was hollowed out to make croutons so it doesn’t go to waste. After trying a bread bowl for the first time, you’ll want to make all the time for soup season and beyond!

1. Preheat your oven to 350°F.
2. Place your loaf of bread on a clean cutting board.
3. Using a bread knife, carve out the middle of the loaf in a downward motion. (Note: Leave plenty of bread on the bottom and sides of the loaf to support the soup.)
4. Put the hallowed on a parchment paper-lined baking sheet and drizzle with olive oil.
5. Slice the inside of the bread that was taken out into cubes. Place alongside the loaf and toss with a drizzle of olive oil and sprinkle of salt.
6. Toast about 5 to 10 minutes, until the loaf and croutons are lightly golden brown. Remove from the oven and cool slightly.
7. Pour the serving of soup into the bread bowl and top with croutons (if desired). Enjoy!