spring baking soup is my new obsession. A cheesy herbed bread bowl cradling a flavorful creamy soup is pure comfort food magic. It’s the kind of dish that brightens up a rainy afternoon, and truthfully, it's just plain fun to make and eat! This spring baking soup recipe brings together the best of both worlds: the satisfying heartiness of a warm soup and the comforting aroma of freshly baked bread.
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Growing up, my grandmother would always bake us special treats whenever the weather turned gloomy. This recipe reminds me so much of those days. Baking bread always feels like a hug from the inside, and adding a delicious creamy soup to the mix is simply joyful. I hope you’ll love enjoying spring baking soup as much as I do!
Why You Will Love This spring baking soup Recipe
This spring baking soup recipe isn’t just about filling bellies it’s about creating a happy experience. One of the things I love most about this dish is how impressive yet simple it is to make. It feels like you’re serving something gourmet, but really, the process is surprisingly straightforward.
The combination of warm, crusty bread and flavorful soup is undeniably comforting. The aromas that fill your kitchen while this bakes are guaranteed to lift your spirits, and that first bite is pure bliss. Plus, you can easily customize the soup to your liking, making it a perfect way to use up leftover vegetables or cater to different dietary preferences. Need a delicious dessert to follow up with? Give our Protein Cookie Recipe a try.
Ingredients Needed for This spring baking soup Recipe
Here’s what you’ll need to create your own delicious spring baking soup creation:
For the Bread Bowls:
- 4 cups all purpose flour
- 1 ½ cups warm water (105 to 115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons olive oil, plus more for greasing
- 1 ½ teaspoons salt
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 egg, beaten, for egg wash
For the Creamy Asparagus Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1 inch pieces
- 4 cups vegetable broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
How to Make This spring baking soup Recipe
Let’s get baking! Here’s how to bring together this spring baking soup in your own kitchen:
- Activate the Yeast: In a large bowl, dissolve the yeast in warm water. Let it stand for 5 to 10 minutes until foamy. This indicates the yeast is active.
- Combine Dough Ingredients: Add the olive oil, herbs, and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook. Try a new appetizer like Hamachi Crudo while the bread is baking!
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Prepare the Asparagus Soup: While the dough rises, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Asparagus: Add the asparagus pieces to the pot and cook for 5 minutes, stirring occasionally, until slightly tender. Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for 15 minutes, or until the asparagus is very tender.
- Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
How to Serve This spring baking soup Recipe
Serving this spring baking soup is all about creating a warm and inviting experience. Spoon the creamy soup into each bread bowl and nestle it on a plate.
A sprinkle of freshly grated Parmesan cheese and a few sprigs of thyme can elevate the presentation. Serve with a side of extra crusty bread for dipping, or a light green salad to balance the richness of the soup. If you are looking to make a sweeter alternative, try adding maple cream! This dish is perfect for a cozy lunch, a comforting dinner, or even a special occasion.
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How to Store This spring baking soup Recipe
- Refrigeration: Store leftover soup separately from the bread bowls. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Bread bowls are best enjoyed fresh but can also be stored in an airtight container at room temperature for a day or two.
- Freezing: While the bread bowls are best fresh, the soup freezes well. Allow the soup to cool completely before transferring to a freezer safe container. Freeze for up to 2 months.
- Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally. Alternatively, you can microwave it in a microwave safe bowl. Reheat bread bowls in a preheated oven at 350°F (175°C) for 5 to 10 minutes, or until warmed through.
Tips to Make This spring baking soup Recipe
Here are a few tips to ensure your spring baking soup turns out perfectly every time:
- Ingredient Swaps: Feel free to substitute the asparagus with other spring vegetables like peas, spinach, or leeks. You can also use different types of cheese, such as Gruyere or Fontina, in the soup. For a gluten free option, use gluten free flour to make the bread bowls.
- Success Tips: Make sure your yeast is fresh and active for the best rise. Don't overbake the bread bowls, as they should be slightly soft on the inside.
- Common Mistakes to Avoid: Avoid adding cold milk as this will make the soup less creamy. Also, use warm water when making the dough.
- Pro Tips for the Best Results: Add a pinch of sugar when activating the yeast. This helps feed the yeast and encourages it to rise properly. If the bread bowls start to brown too quickly in the oven, tent them with foil.
Helpful Notes for This spring baking soup Recipe
A few extra notes to keep in mind as you are making this spring baking soup recipe:
- Ingredient Details: Using high quality Parmesan cheese will enhance the flavor of the soup. Fresh herbs are also essential for adding brightness and aroma.
- Equipment Recommendations: A stand mixer can make kneading the dough easier, but it's not necessary. An immersion blender is convenient for blending the soup, but a regular blender works as well.
- Dough Softness: If the dough looks too wet, add one tablespoon of flour at a time.
Variation of This spring baking soup Recipe
There are endless possibilities for customizing this spring baking soup!
- Seasonal Twists: In the fall, try using butternut squash or pumpkin in the soup. In the winter, consider a hearty potato or lentil soup.
- Optional Versions: For a vegan version, simply substitute the heavy cream with coconut cream and omit the Parmesan cheese, or use a vegan Parmesan alternative. You can also add cooked chicken or sausage to the soup for extra protein.
- Creative Modifications: Get creative with the bread bowls by adding different herbs, spices, or cheeses to the dough. You can also experiment with different shapes and sizes.
Frequently Asked Questions
What is spring baking soup?
Spring baking soup refers to a creamy soup served inside a freshly baked bread bowl, often flavored with herbs and cheese. It’s a comforting and satisfying dish that combines the warmth of soup with the deliciousness of homemade bread.
How do you make a bread bowl for soup?
To make a bread bowl, bake a round loaf of bread and let it cool slightly. Then, carefully cut out the center, leaving a thick crust as the bowl. You can then fill the bread bowl with your favorite soup.
What kind of soup goes well in a bread bowl?
Creamy soups like tomato soup, broccoli cheddar soup, or potato soup are excellent choices for bread bowls. The thick and rich consistency complements the bread perfectly, creating a satisfying meal.
Can I use store-bought bread for spring baking soup?
Yes, you can use store-bought bread, but homemade bread often provides a better flavor and texture. Look for a sturdy round loaf that will hold its shape when filled with soup. Sourdough is an excellent option.
Conclusion
I hope you're inspired to try this incredible spring baking soup recipe. It's a delicious and comforting way to enjoy the flavors of the season, and it's sure to impress your family and friends. Don't be afraid to get creative with the ingredients and make it your own! Let me know in the comments how your spring baking soup turns out – I would love to hear from you!
Spring Baking Soup: Easy Comfort You’ll Love!
This Cheesy Herbed Bread Bowl cradling a flavorful creamy asparagus soup is pure comfort food magic.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Main Course
Cuisine: American
Nutrition:
Calories: 550
Protein: 18g
Carbs: 65g
Fat: 25g
Ingredients
- 4 cups all purpose flour
- 1 ½ cups warm water (105 to 115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons olive oil, plus more for greasing
- 1½ teaspoons salt
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 egg, beaten, for egg wash
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1 inch pieces
- 4 cups vegetable broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large bowl, dissolve the yeast in warm water. Let it stand for 5 to 10 minutes until foamy.
- Add the olive oil, herbs, and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- While the dough rises, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the asparagus pieces to the pot and cook for 5 minutes, stirring occasionally, until slightly tender. Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for 15 minutes, or until the asparagus is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return the blended soup to the pot. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Heat through gently, but do not boil.
- Preheat oven to 375°F (190°C). Punch down the risen dough and divide it into 4 equal pieces. Shape each piece into a round loaf. Place the loaves on a baking sheet lined with parchment paper.
- Using a sharp knife, carefully cut a circle out of the top of each loaf, creating a lid. Hollow out the inside of each loaf, leaving a ½ inch thick wall.
- Brush the tops of the bread bowls with the beaten egg. Bake for 20 to 25 minutes, or until golden brown.
- Ladle the hot asparagus soup into the baked bread bowls. Garnish with extra Parmesan cheese and fresh herbs, if desired. Serve immediately and enjoy!
Notes
- For a vegan version, substitute the heavy cream with coconut cream and omit the Parmesan cheese, or use a vegan Parmesan alternative.
- The dough can be made 24 hours in advance.
- Make sure your yeast is fresh and active for the best rise.
