Tomato soup in a bread bowl
Description
Here is the recipe — serve the soup hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the vegetables and herbs, peel the onion.
- 2
Step 2
Cut the tomatoes into medium slices and finely chop the onion. Arrange the vegetables on a baking sheet. Top with basil leaves torn by hand. Sprinkle with salt, pepper, and garlic powder, then drizzle with olive oil. Place in a preheated oven at 200°C and bake for 40 minutes. Remove the baking sheet from the oven.
- 3
Step 3
Visually divide the loaf into 2/3. On one side, make cuts about 2 cm wide, leaving 0.5 cm uncut at the bottom of the loaf. On the second side, cut out a square and remove the crumb. Place a slice of cheese on the bottom of the square, and insert the remaining cheese slices into the cuts.
- 4
Step 4
Melt the butter, then blend it with a blender together with garlic powder, basil leaves, and rosemary. Spread this mixture over the loaf and bake in a preheated oven at 180°C for 10 minutes, until the cheese melts.
- 5
Step 5
Combine the baked vegetables with the broth, sugar, and cream, then blend into a smooth puree using a blender.
- 6
Step 6
Then transfer the mixture to a saucepan with a wide bottom or a sauté pan. Simmer the soup for 7-10 minutes until thickened, stirring occasionally.
- 7
Step 7
Sprinkle the baked baguette with grated cheese, pour hot tomato soup into the square, and serve.