Hey there, soup lovers!
Are you craving something warm and cozy? I’ve got the perfect recipe for you!
Today, I’m excited to share my tomato soup bread bowl.
It’s creamy, comforting, and served right in a delicious bread bowl.
Perfect for chilly days or just when you need a little extra love.
Grab your ingredients, and let’s dive in!
| Preparation Time | 20-30 minutes |
| Cooking Time | 55-70 minutes |
| Total Time | 75-100 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 teaspoon butter
- 1 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup chicken stock
- 3 cans whole plum tomatoes, crushed by hand
- 1/2 teaspoon paprika
- 1 cup bread pieces
- 1/2 cup heavy cream
- Salt and pepper as needed
- Cayenne pepper as needed
- 4 medium sourdough rolls
- 1 whole bulb of roasted garlic
- 1 cup shredded parmesan cheese
- Basil for garnish
Step 1: Prepare the Tomato Soup Base
Begin by heating a medium-sized pot over medium-low heat and sautéing finely chopped onion and minced garlic clove in butter for a couple of minutes.
Turn the heat to high and add crushed tomatoes, letting the mixture come to a boil.
Stir in chicken stock (or vegetable stock) and season with salt and pepper.
Once the mixture starts boiling, reduce the heat to low and let it simmer for 35 minutes to develop the flavors.
Step 2: Blend and Chill the Soup
Add the inner pieces of bread to the simmering soup for thickening.
Use a hand blender to blend the soup until smooth and silky.
Adjust seasoning if needed and stir in the cream for a rich texture.
Blend for less than a minute to ensure a silky consistency.
Once blended, chill the soup in the fridge to allow the flavors to meld together.
Step 3: Prepare the Bread Bowls
Preheat your oven.
Cut the tops off of bread loaves and hollow out the insides with a paring knife or spoon, saving the bread trimmings for thickening the soup.
Bake the hollowed-out bread bowls in a preheated oven for 10 minutes on high to crisp them up.
Once baked, press a soft roasted garlic clove and spread it on the inside of the bread bowls for added flavor.
Step 4: Fill and Bake the Bread Bowls
Fill the pre-baked bread bowls with the chilled tomato soup.
Place them back in the oven and bake for an additional 10 minutes to warm through the soup and further crisp the bread.
Step 5: Create Parmesan Crisps
While the soup-filled bread bowls are baking, heat a non-stick pan over medium heat.
Sprinkle parmesan cheese in two separate round forms on the pan, allowing them to cook without moving until crispy.
Once malleable, remove them from the heat and place over a rolling pin to shape them into hard-shell taco forms.
Let them cool and harden in this shape.
Step 6: Serve the Soup
When the soup-filled bread bowls are ready, place them on serving dishes.
Top each bowl with a crispy parmesan shape and sprinkle with chopped basil for garnish.
Enjoy your delicious tomato soup served in a crunchy, flavorful bread bowl!
