Tomato Soup in a Bread Bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 810
- Total Fat
- 39 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 58 milligrams
- Sodium
- 1570 milligrams
- Carbohydrates
- 90 grams
- Dietary Fiber
- 7 grams
- Protein
- 27 grams
- Sugar
- 9 grams
- Total: 40 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.
- 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.