Tomato Soup in a Bread Bowl

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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5 tablespoons extra-virgin olive oil, plus more for drizzling

1 large onion, sliced

5 large cloves garlic, minced

1 1/2 teaspoons dried oregano

Kosher salt

1 28-ounce can whole peeled San Marzano tomatoes

2 cups cubed peeled butternut squash (about 10 ounces)

4 cups low-sodium chicken broth

2 tablespoons shredded parmesan cheese, plus a small piece of rind (optional)

Freshly ground pepper

4 8-ounce sourdough bread boules, top ½ inch sliced off, insides hollowed out to make bowls

1 cup shredded mozzarella cheese (about 4 ounces)

1/2 cup heavy cream


  1. Preheat the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 teaspoon oregano and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, the tomatoes, squash, chicken broth, parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the squash is very tender, 15 to 20 minutes.
  2. Meanwhile, combine the remaining 3 tablespoons olive oil, 2 garlic cloves, 1 teaspoon oregano and a pinch of salt in a small bowl. Brush inside the bread bowls and place on a baking sheet. Cut the bread tops into cubes and add to the baking sheet. Bake until toasted, 8 to 10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting, 2 to 3 minutes.
  3. Stir the heavy cream into the soup, bring to a simmer and remove from the heat. Discard the parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in the bread bowls. Top with the cheesy croutons and parmesan and drizzle with olive oil.