Soup in a bread bowl

Simple Soup in a Bread Bowl: Using Your Sourdough Starter to Nourish Your Family

We have all seen those delicious soup in a bread bowl meals when dining out. Don’t they look so hearty and filling? Let me show you how you can make and serve this delicious sourdough mini loaf with ease. All you really need are three simple ingredients: flour, water, and salt. That’s really it.

It is no exaggeration to say these are made from 3 everyday pantry staples. If you already have a healthy, active starter going, then you are halfway there! If you need to refresh your starter or get one going, I have written a helpful post all about keeping and feeding a happy sourdough starter.

This recipe comes in super handy when you need a great appetizer as well. Simply fill the hollowed out center with your favorite creamy dill dip, a cheesy pepperoni dip, or this zippy buffalo dip. Chop or tear the center into hunks and serve them with the dip. No matter which one you choose, or all three, you will not have any leftovers when the night is done.

For this video, it was chilly out and I wanted to cozy up our winter evening by serving a thick and creamy soup in a bread bowl. Because everyone loves homemade bread so much, even the non-soup lovers gobble it all up due to the novelty of the bread bowls.

This same dough recipe is also my base for all my sourdough breads. One of our favorite ways to use this dough is by filling it with cinnamon, butter, and sugar, rolling it up, diving the roll into 3 ropes and braiding them. This creates a really attractive braided loaf presentation that oozes with caramelized, sugary goodness.

If there are ever any leftovers from the cinnamon loaf I quickly grab the hunk and store it in the freezer. When I have collected several of these loaves, I thaw and slice them thickly. They make the best Sourdough Cinnamon French Toast ever. Try it once and you’ll be hooked.

This dough recipe is also a tasty base for specialty and gift loaves. We fill and roll this dough up with whatever creative and delightful combinations that catch our fancy. A few we enjoy are olive and roasted garlic, dill and cream cheese, jalapeno cheddar, garlic and herb, and caramel pecan.

When you have developed a reliable starter that ferments and flavors your dough perfectly, you will feel like a sourdough master chef. Even if you are not a baker, this timeless, traditional food staple will have your whole family convinced that you and your sourdough starter can do no wrong in the kitchen!

Everyday Sourdough Bread Recipe

Everyday Sourdough Bread Loaf Recipe

This versatile dough is my base for all loaves including sandwich loaves, jalapeno cheddar, garlic and herb, as well as my mini loaves (bread bowls). Easy, reliable, and delicious.
Course Breads
Cuisine French


  • 2 Cups Active Starter
  • 2 Cups Filtered Water
  • 5-8 Cups Flour, any
  • 1 1/2 T Real Salt
  • 1-2 T Vinegar Optional, dough conditioner


  • In large bowl, combine starter and water.
  • Stir until smooth consistency.
  • Begin adding flour 1 cup at a time, stopping after 5 cups.
  • Add salt and vinegar, if using.
  • Using dough whisk or bread machine, begin kneading for 5 mins.
  • Continue adding flour 1/2 cup at a time until desired consistency is achieved.
  • Knead for an additional 8 minutes.
  • Cover dough and set aside to allow for fermentation and rise, approximately 90 minutes, depending on environment and starter activity.
  • Once dough has doubled in size, turn out onto prepared surface and punch down.
  • Divide and shape dough as desired, adding optional flavoring, toppings, and/or braiding techniques.
  • **Place dough in prepared pan(s) and allow to rise until dough has filled pan 90% or doubled in size. This could be a few hours depending on environment and starter activity.
  • Bake loaves at 375°F for 25 mins with a dish of hot water on bottom shelf of oven.
  • Allow to cool thoroughly before enjoying.
  • Remember the rule of 3's with homemade bread. This will remain fresh 3 days on the counter, 3 weeks in the refrigerator, and 3 months in the freezer.



** Loaves can be placed in refrigerator overnight or freezer at this point for later use.  Simply bring out and allow to come to room temperature and rise before baking.
Keyword bread bowl, Sourdough bread, sourdough recipes, sourdough starter

Soup in a bread bowl is an easy confidence-building recipe creation that your family will love. Baking homemade sourdough bread is just another step on your path to sustainability and building resilience in your life. A journey of 1,000 miles begins with just a small step.

We are so honored you have chosen to stop and visit with us at Dixie Living Homestead. Please take a moment to comment for us where you are from, and ask whatever sourdough questions you may have. It would be a pleasure to help you on your sourdough journey.

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