There can be many variation on this but what you do is make a round loaf of bread and cut a hole in the top. You then hollow out the center leaving room for your soup. Better to leave at least 1/2-inch of bread or more around the sides to prevent leaks. And best of all, no bowl to wash. Just eat it when your soup is gone.
2 pkg. active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
5-1/3 to 6-1/3 cups sifted bread flour
1 cup milk
1 cup water
2 tablespoons shortening
In large bowl, stir together the yeast, sugar, salt and 2 cups of flour. Set aside.
In 2 qt. saucepan over low heat, heat milk, water and shortening until very warm (120 degrees). It’s not necessary for the shortening to melt completely. Mix milk mixture and yeast mixture in one bowl and add 1 cup more flour. Then keep adding flour until you have a good workable dough that leaves the side of the bowl. Knead the dough for 5 minutes. Place in a greased bowl and grease the top of your dough ball to prevent drying. Cover the bowl and let rise in a warm place. When double in size punch down and shape into 4 inch bowl shaped balls. Place on cookie sheet and let rise again. Bake in a preheated oven at 400 degrees for 35 minutes. Let cool a bit before you hollow out for your soup. And not hollow out until you are ready to eat.