Tomato Soup in a Bread Bowl

In Food Network’s October issue the front cover has a picture of Cheesy Tomato Soup in a Bread Bowl. It got me thinking...when I go out for lunch, what is my go to soup? Well it’s Tomato Basil. Wouldn’t a tomato basil soup with cheese in a bread bowl sound delicious? I’d say..Serves 4-6 Total Time: 40 minutes

Ingredients:

2 teaspoons olive oil or ghee
1 small sweet onion, minced 
2 small garlic cloves, minced 
1 28 oz can crushed tomatoes 
1 28 oz can diced tomatoes 
4-6 teaspoons sugar 
2 cups low sodium vegetable stock 
1 tablespoon balsamic vinegar 
Salt and pepper, to taste 
1/4 cup chopped fresh basil 
1/4 cup chopped fresh parsley 
4-6 bread bowls
4-6 slices of mozzarella cheese 

Directions:

Add oil to a large stock pot over medium-high heat. Once hot, add in onion and saute for 5-6 minutes or until translucent and tender. Add minced garlic and saute for 1 minute more. Pour in tomatoes, sugar, stock, vinegar, and salt & pepper and stir to combine. Bring the soup to a boil then turn off the heat. Stir in the fresh basil & fresh parsley.

Set your oven to broil. Ladle the tomato soup into the bread bowls, top with a slice of fresh mozzarella cheese, and broil until bubbly and golden brown. Sprinkle with more fresh basil & parsley and serve immediately. Yum Yum!

What’s your favorite soup in a bread bowl? Let me know. Thanks 😋