1. Preheat your oven to 375 F (190 C). This ensures the oven is at the correct temperature for even toasting when you place the bread bowls inside.

2. Using a sharp serrated knife, carefully cut a circle around the top of each sourdough roll, about 1/2 inch from the edge. Do not cut all the way through the bottom.

3. Gently pull out the cut-out top piece and then use your fingers or a small spoon to scoop out some of the soft bread from the center of each roll, creating a bowl shape. Leave about 1/2 to 3/4 inch of bread around the sides and bottom to ensure the bowl is sturdy enough to hold soup. Save the scooped-out bread and the tops for dipping!

4. In a small bowl, combine the olive oil (or melted butter) with the garlic powder and Italian seasoning, if using. Brush the inside and rim of each bread bowl with this mixture. This adds flavor and helps create a slightly crisp barrier against the soup.

5. Place the prepared bread bowls and the reserved bread pieces (tops and scooped-out insides) on a baking sheet. Bake for 10-15 minutes, or until the bread bowls are lightly golden brown and slightly crisp. Keep an eye on them to prevent burning.

6. Once toasted, carefully remove the bread bowls from the oven. Ladle your warm fall soup into each bread bowl just before serving. Serve immediately with the toasted bread pieces on the side for dipping.