Seasonal Supper: Apple Brie Soup

Soup and bread go hand in hand. Sometimes, they even go soup in bread!

Our Signature Artisan Sourdough Bread is a customer favorite for a reason. Made with our own live sourdough starter, mixed and formed by hand, and baked daily by our own bakers using an exclusive recipe, it's also the ultimate serving vessel for a steaming bowl of soup or stew. Its tangy, chewy interior slowly soaks up savory broth, adding even more flavor to the bread, while the crust stays satisfyingly crunchy until the very last bite.

Thick, creamy soups are ideal choices for bread bowls. Their viscous consistency prevents the bread from becoming soggy too quickly. Our new recipe for Apple Brie Soup feels right at home in a cozy, rustic bread bowl.

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Tasty Tip:

If a whole sourdough bowl sounds like a little too much bread for one sitting, you can save the leftovers for another use. Discard any wet bread bits and use what's left to make croutons or breadcrumbs. You can even use any remaining bread, including the soggy bits, to thicken another pot of soup. Simply toss torn bread pieces into the soup and let it simmer until the bread starts to break down. Blend the soup for a smoother texture, if desired. Try this tip in our recipe for Easy Ribollita below.