Introduction
Indulge in a hearty, comforting meal with this delicious soup served in warm bread bowls. Perfect for gatherings or a cozy night in, this recipe combines tender roast beef, sautéed vegetables, and creamy broth, all nestled in a golden-brown bread shell. Enjoy the delightful flavors and textures as you dig into this savory dish that will surely impress your friends and family.
Detailed Ingredients with measures
For the Bread Bowls:
4 small round bread loaves
Olive oil, for brushing
For the Soup:
2 pounds thinly sliced roast beef
2 tablespoons canola oil
2 tablespoons unsalted butter
2 medium onions, chopped
1 medium green pepper, chopped
1 pound button or cremini mushrooms, sliced
2 cloves garlic, minced
¼ cup red wine (optional)
4 cups beef broth
1 (10.5-ounce) can French Onion Soup
2 tablespoons Worcestershire sauce
½ cup heavy cream
4 slices Provolone cheese or 8 ounces shredded
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Yield
Serves 4-6
Enjoy creating and sharing this delightful dish that will warm both your heart and your stomach. Perfect for any occasion, the combination of rich flavors and comforting textures awaits you!
Detailed Directions and Instructions
For the Soup:
1. Preheat the oven to 350°F for the bread bowls.
2. Season the beef with kosher salt and freshly ground black pepper; set aside.
3. In a large skillet over medium heat, add the canola oil and butter. Sauté the onions and green pepper for 3 minutes until softened.
4. Add the sliced mushrooms and cook for an additional 3 minutes until softened.
5. Stir in the minced garlic and cook for 30 seconds until fragrant. Transfer the vegetable mixture to a bowl and set aside.
6. If needed, add a bit more oil to the skillet. Brown the beef slices on both sides, about 1 minute per side. Transfer the browned beef to a plate lined with paper towels.
7. With the heat set to medium-low, slowly add the red wine to deglaze the pan, scraping up any browned bits.
8. Add the beef broth, French Onion Soup, and Worcestershire sauce; stir well.
9. Return the sautéed vegetables and browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-60 minutes to thicken.
10. While the soup is simmering, prepare the bread bowls.
11. Stir in the heavy cream and let the soup simmer for an additional 15 minutes, stirring often to prevent scorching.
For the Bread Bowls:
1. Line a baking sheet with aluminum foil.
2. Using a serrated knife, cut ½ to 1 inch off the top of each bread loaf.
3. Hollow out the inside of each loaf, leaving about a 1-inch thick shell.
4. Place the bread bowls and their tops on the prepared baking sheet. Brush the insides, edges, and tops with olive oil.
5. Bake for 15 minutes or until golden brown. Remove from the oven and set aside.
To Serve:
1. Fill each bread bowl with the prepared soup.
2. Top each filled bread bowl with a slice of Provolone cheese or a mound of shredded Provolone.
3. Set the oven to broil. Place the filled bread bowls on the middle rack and broil until the cheese has melted and is just beginning to toast.
4. Serve immediately.
Notes
Variations:
You can use different types of cheese based on preference, such as mozzarella or cheddar, depending on your taste.
Storage:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving.
Serving Suggestions:
Consider adding fresh herbs like parsley or chives as a garnish on top of the soup for added flavor and visual appeal.
Cook techniques
Sautéing
Use sautéing to cook the onions, green peppers, and mushrooms in canola oil and butter over medium heat. This method helps to develop the flavors by gently cooking the vegetables until they soften.
Deglazing
After browning the beef, use red wine (optional) to deglaze the pan. Scrape up the browned bits at the bottom, which adds depth and flavor to your soup.
Simmering
Simmer the soup mixture after adding the broth and Worcestershire sauce. This technique allows the flavors to meld together and the soup to thicken over time.
Baking
Bake the hollowed-out bread bowls in the oven until golden brown. This method crispens the bread and prepares it for holding the soup.
Broiling
Use the broiling technique to melt and lightly toast the Provolone cheese on top of the filled bread bowls. This method creates a deliciously cheesy crust.
FAQ
Can I use a different type of cheese instead of Provolone?
Yes, you can substitute Provolone cheese with other types of cheese such as mozzarella or Swiss, based on your preference.
How do I store leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
Can I make the soup ahead of time?
Absolutely! The soup can be prepared a day ahead, stored in the refrigerator, and then reheated before serving in the bread bowls.
What can I use if I don’t have red wine?
If you prefer not to use red wine, you can omit it or substitute with additional beef broth for deglazing.
Can I freeze the soup?
Yes, the soup can be frozen. However, avoid adding the heavy cream until reheating to maintain the best texture. Store in a freezer-safe container for up to 3 months.
Conclusion
This hearty soup served in a warm bread bowl provides a delicious and comforting meal. The combination of roast beef, sautéed vegetables, and creamy broth makes for a satisfying dish that’s perfect for any occasion. The melted Provolone cheese on top adds an indulgent finishing touch, making every bite truly enjoyable.
More recipes suggestions and combination
Try adding a splash of hot sauce for some extra heat.
More recipes suggestions and combination
Substitute roast beef with shredded chicken or beef stroganoff for different flavor profiles.
More recipes suggestions and combination
Include fresh herbs like thyme or rosemary for an aromatic twist.
More recipes suggestions and combination
Serve with a side salad for a complete meal experience.
More recipes suggestions and combination
Experiment with different types of cheese, such as Gruyère or Swiss, for varied flavors.
More recipes suggestions and combination
Use a different type of bread, like sourdough or baguette, for unique bread bowls.
More recipes suggestions and combination
Incorporate seasonal vegetables, like zucchini or spinach, to boost nutrition and flavor.
