Tomato soup in a bread boat

soups 638 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Tomato soup in a bread boat
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Have you tried eating bread boat soup? Agree, the original serving of tomato soup in a loaf with a crispy crust and melted cheese! Your lunch will become a real family holiday!

Ingredients

Directions

  1. Prepare the food you need. Wash vegetables and herbs, peel the onions.
  2. Cut the tomatoes into medium slices, the onion - smaller. Place vegetables on a baking sheet. Above - basil leaves, torn by hands. Sprinkle with salt, pepper and garlic powder and olive oil. Place in an oven preheated to 200 ° C and bake for 40 minutes. Remove the baking sheet from the oven.
  3. Divide the loaf visually into 2/3. Make cuts on one side about 2 cm wide, not reaching 0.5 cm to the bottom of the loaf. Cut a square on the other side, take out the crumb. Place a slice of cheese on the bottom of the square, insert the remaining slices into the cuts.
  4. Melt the butter, beat with a blender with garlic powder, basil leaves and rosemary. Grease a loaf with this mixture and send it to bake in an oven preheated to 180 ° C for 10 minutes until the cheese melts. Combine baked vegetables with broth, sugar and cream, punch into a homogeneous mass using a blender.
  5. Then pour the mixture into a wide-bottomed saucepan or saucepan. Simmer the soup for 7-10 minutes until thickened, stirring occasionally. Sprinkle the baked loaf with grated cheese, pour hot tomato soup into a square and serve. Bon Appetit!

Tomato soup in a bread boat



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Have you tried eating bread boat soup? Agree, the original serving of tomato soup in a loaf with a crispy crust and melted cheese! Your lunch will become a real family holiday!

Ingredients

Directions

  1. Prepare the food you need. Wash vegetables and herbs, peel the onions.
  2. Cut the tomatoes into medium slices, the onion - smaller. Place vegetables on a baking sheet. Above - basil leaves, torn by hands. Sprinkle with salt, pepper and garlic powder and olive oil. Place in an oven preheated to 200 ° C and bake for 40 minutes. Remove the baking sheet from the oven.
  3. Divide the loaf visually into 2/3. Make cuts on one side about 2 cm wide, not reaching 0.5 cm to the bottom of the loaf. Cut a square on the other side, take out the crumb. Place a slice of cheese on the bottom of the square, insert the remaining slices into the cuts.
  4. Melt the butter, beat with a blender with garlic powder, basil leaves and rosemary. Grease a loaf with this mixture and send it to bake in an oven preheated to 180 ° C for 10 minutes until the cheese melts. Combine baked vegetables with broth, sugar and cream, punch into a homogeneous mass using a blender.
  5. Then pour the mixture into a wide-bottomed saucepan or saucepan. Simmer the soup for 7-10 minutes until thickened, stirring occasionally. Sprinkle the baked loaf with grated cheese, pour hot tomato soup into a square and serve. Bon Appetit!

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