This creamy soup is the perfect meal for a night in on a chilly day and is sure to leave you warm and full. This soup is also great reheated as a quick and easy meal for lunch, although you might want to sub the bread bowl for an actual bowl and bread slices.
Spring may be slowly creeping up on us, but that hasn't provided Texas weather with any sort of guidance. I think of Texas as the kind of person wakes up, looks at their calendar or agenda for the week, throws it out the window and then does whatever it wants. This leads to a total bi-polar weather system. In the same week, we can have a day that's rainy and humid, and then another day that's sunny and bright but also terrifyingly cold. Anyways, this all goes to show that you never know what kind of day you're going to wake up to here, so you have to be prepared for everything even down to weather-appropriate food choices. When we get a chilly day, rain or shine, nothing warms me up like a bread bowl full of soup! The recipe is simple, but sometimes the simplest recipes are the most satisfying. This soup is one that I always crave on a dreary day, and it never disappoints. While the shredded cheese and eggplant bacon are optional, they really take the soup up a notch, and I highly recommend adding them. I also prefer this soup with a loaf of sourdough bread but to each their own! If you're serving this as an appetizer or to young children, I'd recommend looking for large sturdy rolls at your local bakery or grocery store. It will make the whole meal much more managable, and you can always refill the bread bowl with more soup if you find the bowl isn't big enough for your desired serving.