Tomato Soup In A Bread Bowl Recipes

TOMATO-BREAD SOUP

Steps:

• In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
• Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
• To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

GRILLED CHEESE AND TOMATO SOUP BREAD BOWL RECIPE BY TASTY

Steps:

• Remove the top of the roll. Using a small knife cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center of the roll - save this for later.
• Butter the inside of the roll and place 3-4 cheese slices around the inner edge of the bread bowl. Bake in a preheated oven at 375˚F (190˚C) for 10 minutes, or until the cheese has melted.
• Cut the saved center of the roll in half. Butter both sides and create a cheese sandwich.
• Melt butter in a small skillet over medium heat and fry the sandwich until both sides are browned and the inner cheese has melted.
• Remove the bread bowl from the oven. Fill with tomato soup and serve with the grilled cheese.
• Enjoy!

LENTIL SOUP IN BREAD BOWLS

Steps:

• Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
• Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
• Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
• Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.

TOMATO AND BREAD SOUP

Steps:

• Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
• In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
• Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
• Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.

TOMATO AND BREAD SOUP

Steps:

• Spread bacon in a soup pot over medium heat, and brown. Using a slotted spoon, move bacon to a bowl, and pour off fat from pot. Return pot to heat, and sprinkle in the olive oil, onions, garlic and a pinch of salt. Stir to coat, and cook for 10 minutes. Sprinkle in the sugar and continue cooking until onions are silky and well caramelized.
• Add tomatoes and broth and bring to a simmer. Cook for a few minutes, then stir in bacon, oregano and rosemary. Season to taste with salt.
• Lay a piece of toasted bread in each of four warmed bowls. Ladle soup on top; bread should rise to surface. Sprinkle cheese on top, season with coarsely ground black pepper, and serve.

TOMATO AND BREAD SOUP

Steps:

• Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
• Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
• Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
• Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
• Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
• Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.

THE ULTIMATE GRILLED CHEESE AND TOMATO SOUP BOWL RECIPE BY TASTY

Steps:

• Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
• Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
• Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
• Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
• Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
• In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
• Preheat the oven to 400°F (200°C).
• Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
• In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
• Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
• Using a small bowl, press down on the bread bowl to compress slightly.
• Bake for 15 minutes, until the bread is golden brown.
• Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
• Bake for 5 minutes, until the crusts are golden brown.
• Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
• Enjoy!

EASY TOMATO BASIL SOUP IN SEEDED BREAD BOWLS

Steps:

• Heat oven to 400°F
• Lightly crush five 36x12-inch sheets of aluminum foil into five 4-inch balls.
• Flatten tops of balls slightly; place flat sides up on ungreased cookie sheet.
• Or, place five 10-ounce custard cups upside down on cookie sheet; spray outsides of cups with cooking spray.
• Spread sesame seed in pie pan.
• Separate dough into 5 biscuits.
• Press or roll each biscuit into 6-inch round.
• Place each round in sesame seed in pan; press firmly to coat one side with seed.
• Place each round, seed on outside, over foil ball on cookie sheet, shaping dough gently to fit around foil and form bowl shape.
• Dough should not touch cookie sheet.
• Bake 15 to 20 minutes or until golden brown.
• Place foil balls with bread bowls on wire rack; cool 5 minutes.
• Remove bread bowls from foil balls; discard foil balls.
• Meanwhile, heat soup in 3- or 4-quart saucepan.
• Place bread bowls in shallow soup bowls or pasta plates.
• Ladle soup into bread bowls.
• If desired, top with shredded Parmesan or Cheddar cheese.

BREAD AND TOMATO SOUP

Steps:

• Divide basil and garlic between 2 large soup bowls. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté 3 minutes. Add broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes. Transfer soup to processor. Using on/off turns, blend to coarse puree. Season soup with salt and pepper. Ladle into bowls over basil and garlic. Drizzle with remaining 1 tablespoon oil. Sprinkle with cheese.

BAKED TOMATO AND BREAD SOUP

Steps:

• Preheat oven to 350 degrees.
• Heat the oil in a heavy skillet. Add the onion and saute over medium heat until golden. Stir in the garlic.
• Chop the tomatoes with their juice and add to the skillet. Season the mixture to taste with salt and pepper.
• Line the bottom of a 2 quart oven-proof mixing bowl or deep baking dish with 2 slices of the bread. Sprinkle with two tablespoons of the cheese and spoon half the tomato mixture over it. Add 2 more slices of the bread, 2 more tablespoons of the cheese and the rest of the tomato mixture. Top with the remaining bread and cheese. The juices from the tomato mixture should come about to the level of the top layer of the bread. If they do not, add a little water.
• Cover the dish tightly with foil, place in the oven and bake about 1 hour, until the soup is bubbling and has puffed up. Serve at once.