Grilled Cheese And Tomato Soup Bread Bowl Recipe By Tasty

Steps:

• Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
• Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
• Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
• Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
• Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
• In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
• Preheat the oven to 400°F (200°C).
• Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
• In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
• Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
• Using a small bowl, press down on the bread bowl to compress slightly.
• Bake for 15 minutes, until the bread is golden brown.
• Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
• Bake for 5 minutes, until the crusts are golden brown.
• Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
• Enjoy!

Steps:

• 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.

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
• Cut the center and top of the bread into bite-sized cubes.
• Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
• Dip all the bread cubes in the remaining garlic butter, set aside.
• Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
• Pour the cheese mixture into the bread boat.
• Brush the top of the cheese mixture with egg yolk.
• Place the bread boat and the bread cubes on a baking sheet.
• Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
• Enjoy!

Steps:

• Roasted Tomato Soup
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper.
• Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
• Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
• In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.
• Blend the soup with an immersion blender until completely smooth and creamy.
• Ladle into bowls and top with basil.
• Enjoy!
• Grilled Cheese
• If not already on, preheat the oven to 300˚F (150˚C).
• Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread.
• In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
• Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted.
• Cut in half on the diagonal and serve warm with roasted tomato soup.
• Enjoy!