Tomato soup in bread bowls
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 810, total fat 39 G., saturated fats 14 G., proteins 27 G., carbohydrates 90 G., fiber 7 G., cholesterol 58 mg, sodium 1570 mg, sugar 9 G.
Calories 810, total fat 39 G., saturated fats 14 G., proteins 27 G., carbohydrates 90 G., fiber 7 G., cholesterol 58 mg, sodium 1570 mg, sugar 9 G.
A bread bowl topped with delicious melted cheese and filled with hearty tomato soup is a stunning yet easy-to-make lunch you can treat yourself and your family to on a chilly winter day. To make this, you'll need round loaves of sourdough bread. Use the scooped-out crumb to make croutons for the soup, and the bowl-shaped crusts will serve as serving bowls. Serve the soup immediately after ladling it into the bread bowls, and enjoy its warming, savory flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tbsp extra-virgin olive oil + extra for drizzling
- 1 large onion, thinly sliced
- 5 large cloves garlic, minced
- 1.5 tsp dried oregano
- 1 can (800 g) canned whole San Marzano tomatoes
- 2 cups peeled butternut squash, diced (about 300g)
- 4 cups lightly salted chicken broth
- 2 tbsp grated Parmesan cheese + a small piece of rind (optional)
- 4 loaves of sourdough (220g each), tops cut off 1cm thick, scoop out the crumb to make bread bowls
- 1 tbsp. grated mozzarella (about 110 gr.)
- 0.5 cups heavy cream
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Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add 3 minced garlic cloves, 1/2 teaspoon oregano, and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, tomatoes, squash, chicken broth, Parmesan rind, 3/4 teaspoon salt, and a few freshly ground black pepper. Bring to a boil, then reduce heat and simmer until the squash is very tender, 15 to 20 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil, 2 cloves garlic, 1 tablespoon oregano, and a pinch of salt. Grease the insides of the bread bowls and place them on a baking sheet. Cut the bread tops into cubes and arrange them on the baking sheet. Bake until set, 8-10 minutes. Sprinkle mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese begins to melt, 2-3 minutes.
- Whisk the heavy cream into the soup, bring to a simmer, and remove from heat. Remove the Parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in bread bowls. Top with croutons and Parmesan cheese and drizzle with olive oil.
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