Happy Soup Season!
Now that its the new year we are in full swing of winter and brr is it cold out. Does anyone else feel like winter approached so quickly? I am looking forward to curling up this winter with lots of soup and hot chocolate. Here is my newest recipe, making Bread Bowl Tomato Soup and Grilled Cheese. I look forward to having this again and maybe only doing the bread bowl or the grilled cheese but not both because it is oh so filling!
First thing is to pre-heat the oven to 375 degrees.
Next you take your sourdough loaf and cut the top off (I got my sourdough loaf from Panera).
I cut about a half inch to an inch down from the top…just enough so you have a decent size opening at the top.
Next you take a smaller serrated knife and cut out the inside so you hollow it out.
Then you line the inside edges with butter, so spread that all around.
Next you take slices of cheese and line the inside walls with the cheese leaving a little bit on the top so it doesn’t slide down when you bake it in the oven. I used about 3 slices of cheese in this process.
Next you bake it in the oven for 10 minutes. (At 375 degrees). While this is baking you should be heating up the soup in a saucepan on the stove. Heat it just long enough that its warmed and steaming. I use tomato bisque.
Also while the bread bowl is in the oven you will want to make your grilled cheese. I used fresh Italian bread from the bakery and I buttered each side and put two slices of cheese inside and put them on the griddle until each side was golden brown.
Now its time to take the bread bowl out of the oven. Place it on a plate and spoon the tomato bisque into the bread bowl. Cut the grilled cheese in half and viola! You’re done! Now enjoy!