There’s nothing quite like serving soup in a freshly baked bread bowl — it turns a simple meal into something warm, cozy, and unforgettable. Whether it’s a creamy potato soup, a hearty chicken and rice, or a classic tomato basil, a homemade bread bowl makes every bite just a little more special.
One of the keys to getting that perfect crisp crust while keeping the inside soft and tender is using high-quality olive oil. Brushing your bowl with Abingdon Olive Oil Company Olive Oil before the rise helps prevent sticking, but it also adds a subtle richness to the dough. As the bread bakes, the olive oil enhances the crust’s golden color and adds just enough flavor to complement your soup — not compete with it.
If you like to match your oil to your meal, try pairing:
- Thyme Olive Oil with creamy Potato Soup for an earthy herbal touch.
- Tuscan Herb Olive Oil with Tomato Soup for an Italian-inspired pairing.
- Rosemary Olive Oil with Chicken and Rice Soup for a savory, comforting aroma.
These simple pairings elevate even the most basic soups into restaurant-quality comfort food.
And the best part? You can freeze bread bowls! After they’ve completely cooled, just wrap them tightly in plastic wrap or foil and place them in a freezer bag. They’ll stay fresh for a few months — perfect for pulling out on a chilly day when you need something special but don’t have time to bake from scratch. Simply thaw and reheat in the oven to restore that crisp crust.
Homemade bread bowls are a labor of love, but with a drizzle of Abingdon Olive Oil, they become something extraordinary — rustic, flavorful, and ready to turn any soup into a showstopper.
Homemade Bread Bowls
Learn how to make homemade bread bowls that are crisp on the outside and soft inside! Made with Abingdon Olive Oil Company Olive Oils for an extra touch of flavor—plus storage tips and perfect soup pairings.
Ingredients
- 1 ½ cups warm water (110–115°F)
- 2 tablespoons AOOC Extra Virgin Olive Oil (or try Tuscan Herb, Thyme, or Rosemary Olive Oil)
- 2 tablespoons sugar
- 1 teaspoon salt
- ¾ tablespoon rapid rise yeast
- 4 cups bread flour, plus more as needed (bread flour is key for the right texture)
Instructions
Preparation
– In a large mixing bowl, combine warm water, olive oil, sugar, salt, and rapid-rise yeast.
– Slowly mix in 2 cups of flour until blended.
– Gradually add remaining flour, ½ cup at a time, until dough pulls away from sides and feels smooth yet slightly tacky.
– Knead dough by hand or with a stand mixer for 5–7 minutes until smooth and elastic.
– Transfer to a greased bowl (brush with AOOC Olive Oil), cover with a towel, and let rise in a warm spot until doubled in size (about 1 hour).
Shaping and Second Rise
– Punch down dough and divide into 6 equal pieces. Shape into balls and place on a greased or parchment-lined baking sheet.
– Cut an “X” on top of each ball, cover lightly, and let rise 30–45 minutes.
Baking
– Preheat oven to 400°F about 15 minutes before the second rise finishes.
– Bake for 15 minutes, or until golden brown and cooked through.
– Cool completely on a rack. Once cool, slice off the tops and gently scoop out the soft centers to create bowls.
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