1. Preheat Your Oven: Start by preheating your oven to 350 F (175 C). This ensures the bread bowls will heat evenly and develop a lovely crisp exterior.

2. Prepare the Sourdough Boule: Using a sharp, serrated knife, carefully slice off the top quarter of the sourdough boule. This will become your “lid.” Then, gently hollow out the inside of the bread, leaving about a 1-inch thick wall and bottom. Be careful not to cut through the crust. You can use your hands or a small spoon for this. The removed bread can be saved for croutons or breadcrumbs.

3. Brush with Olive Oil and Season: Place the hollowed-out bread bowl and its lid on a baking sheet. In a small bowl, whisk together the olive oil, dried rosemary (if using), garlic powder (if using), and a pinch of salt. Generously brush the inside and outside of the bread bowl, as well as both sides of the lid, with this seasoned olive oil mixture. This adds flavor and helps the bread crisp up beautifully.

4. Bake Until Golden: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the bread bowl and lid are lightly golden brown and toasted. The edges should feel firm and slightly crisp to the touch. Keep an eye on them to prevent over-browning.

5. Warm Your Soup: While the bread bowls are toasting, gently warm your favorite hearty soup on the stovetop over medium heat. You want it hot and ready to serve as soon as the bread bowls come out of the oven.

6. Fill and Serve Immediately: Once the bread bowls are toasted, carefully remove them from the oven. Ladle your hot soup directly into each bread bowl. Place the toasted lid on top or alongside the bowl for dipping. Serve immediately and enjoy!