1 (28 oz.) can San Marzano seasoned whole tomatoes, juices reserved, chopped
1/3 cup heavy cream
Garlic powder, optional, to taste
Onion powder, optional, to taste
Kosher salt and freshly ground pepper, to taste
Instructions
Place tomatoes and juices in a food processor,
adding garlic or onion powders, if using, and
pulse until smooth.
Transfer to a large bowl and stir in heavy cream
Using a sharp serrated knife, cut down into the
center of one of the ends of the bread and form
a large circle, leaving 1/2-inch space at the
bottom of the crust. (Soup bowl will be on one
end of loaf, grilled cheese slices on the
other.) Leave all remaining bread intact.
Using a spoon or your hands, pull out all the
bread in the circle and set aside.
Place bread so that the long edge is facing you
and, working your way away from the hollowed
out end, make several vertical cuts until you
reach the other end. Don’t cut through the
bottom of loaf. Make sure to leave hollowed out
end intact.
In a small bowl, whisk together melted butter
and garlic powder. Gently separate bread slices
and drizzle butter mixture into the slices on
both sides of bread.
Take cheddar cheese slices and stuff it down
into the bread slices.
Line bread bowl with remaining monterey jack
slices.
Pour cheesy tomato soup into hollowed out end
and place baking dish in oven. (Optional-
sprinkle grated parmesan over the top.) Bake
for 20-25 minutes, or until cheese is melted
and bubbly.
Remove from oven and let cool 5 minutes before
serving. Enjoy!
Originally Submitted
10/24/2016
0 Out of 5 from
0 reviews
You can add this Grilled Cheese Tomato Soup Bread Boat recipe to your own private DesktopCookbook.
