Easy Tomato Basil Soup in Seeded Bread Bowls |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Enjoy the soup right down to the last bite of the bread bowl! 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) |
Directions:
1. Heat oven to 400°F
2. Lightly crush five 36x12-inch sheets of aluminum foil into five 4-inch balls.
3. Flatten tops of balls slightly; place flat sides up on ungreased cookie sheet.
4. Or, place five 10-ounce custard cups upside down on cookie sheet; spray outsides of cups with cooking spray.
5. Spread sesame seed in pie pan.
6. Separate dough into 5 biscuits.
7. Press or roll each biscuit into 6-inch round.
8. Place each round in sesame seed in pan; press firmly to coat one side with seed.
9. Place each round, seed on outside, over foil ball on cookie sheet, shaping dough gently to fit around foil and form bowl shape.
10. Dough should not touch cookie sheet.
11. Bake 15 to 20 minutes or until golden brown.
12. Place foil balls with bread bowls on wire rack; cool 5 minutes.
13. Remove bread bowls from foil balls; discard foil balls.
14. Meanwhile, heat soup in 3- or 4-quart saucepan.
15. Place bread bowls in shallow soup bowls or pasta plates.
16. Ladle soup into bread bowls.
17. If desired, top with shredded Parmesan or Cheddar cheese.
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