Is there anything more comforting than a hearty bowl of tomato soup with cheesy bread? This cozy dinner couldn’t be any simpler. The tomato soup comes together in less than 30 minutes, and making a bread bowl is arguably the easiest/best thing you can do for yourself this winter! For a delicious dinner that you can pull together from pantry staples, this luscious soup is the ultimate weeknight solution.
- 2 tablespoons extra virgin olive oil
- 2 yellow onions, chopped
- 4 cloves garlic, chopped
- 2 (28 ounce) cans Tuttorosso San Marzano Style Whole Peeled Tomatoes
- 1 (14 ounce) can Tuttorosso Southern Vineyard Petite Diced Tomatoes
- 1 quart chicken broth
- 2/ 3 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste.
- 4 small round bread loaves
- 8 ounces sharp cheddar cheese, shredded
- parsley, for garnish
Preheat oven to 400°F.
Heat oil in a large Dutch oven over medium high heat. Add onions and garlic and saute until onions are translucent, about 5-6 minutes. Add tomatoes and broth and bring to a boil. Reduce to a simmer and cook for 10-15 minutes. Remove from heat and add heavy cream, mixing to combine. Season with salt and pepper to taste.
Transfer the half of the soup contents to the bowl of a high speed blender. Working in batches, carefully puree the soup, being careful of the hot steam and the expanding liquid. Alternatively, you can leave the soup in the dutch oven and puree with a handheld immersion blender until smooth.
To make the bread bowls, carve out the doughy center of each bread bowl, taking care not to tear all the way to the bottom. (Reserve bread scraps for breadcrumbs for another use.) Fill each bowl about ¾ of the way with soup and top with bread bowl cap. Divide shredded cheese between bowls and place bowls on baking sheet. Bake at 400°F until cheese has completely melted, about 6 minutes.
Garnish with parsley and serve immediately.