In the bowl of a stand mixer, mix together the warm water, yeast, sugar, oil, salt, and 2 cups of flour. Add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and is smooth, but still slightly tacky. Knead the dough until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (about one hour).
Gently punch down the dough and divide into six equal pieces. Roll each piece of dough into a ball and place on a greased or parchment lined baking sheet. Cut an x on the top of each dough ball. Cover lightly with a kitchen towel and let rise until doubled, about 30-45 minutes. During the last 15 minutes of rise time, preheat the oven to 400. Bake 15 minutes, or until golden brown and cooked through. Then let cool.
To serve, cut a circle out of the top of the bread bowl, then scoop out the inside of the bread to make a bowl. Ladle hot soup into the bowl and serve immediately. ENJOY!