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November 1, 2021

Tomato Soup in Mini Garlic Bread Bowl Recipe -


1 tsp butter
1 cup diced onion
1 garlic clove, chopped
1/2 cup chicken broth
3 cans plum tomatoes, hand crushed
1/2 tsp paprika
1 cup bread insides
1/2 heavy cream
Salt and pepper to taste
Cayenne to taste
4 medium size sourdough cross rolls
1 whole baked bulb of garlic
1 cup grated Parmesan cheese
Basil for garnish


1. Saute in butter over a medium-low heat the onion and garlic clove for a couple of minutes

2. Turn to a high heat and add the crushed tomatoes and let it come to a boil

3. Add Chicken stock (or vegetable stock) and stir

4. Season, and once boiling adjust the heat to low and simmer for 35 minutes

5. Add the inner pieces of bread

6. Blend with a hand blender, adjust the season and add the cream

7. Blend for less than a minute creating a silky texture

8. Chill in the fridge

9. Cut the top of the breads out, and hollow with a paring knife or a spoon (use these bread trimmings for thickening the tomato soup)

10. Bake the bread bowls for 10 minutes on high

11. Press a soft baked garlic and spread on the inside of the bread bowls

12. Fill with chilled tomato soup and bake for an other 10 minutes

13. On a non-stick pan, make two parmesan cheese round forms and let them get crispy — don't move them!

14. When malleable, take them off the heat and place on a rolling pin, making a hard shell taco shape

15. When the soup is ready, place them on a serving dish, top with the crispy parmesan shapes, and sprinkle with chopped basil


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