Grilled Cheese And Tomato Soup Bowl

published on 1 June, 2018 at 15:19

Ingredients:

TOMATO SOUP

3 tbsp butter

1 onion, chopped

2 cloves garlic, minced

400 g crushed tomato

2 cups chicken broth

¼ cup heavy cream

salt and pepper to taste

CHEESE BOWL

11 slices white bread

2 tbsp melted butter

2 cloves garlic, minced

1 egg, beaten

7 slices cheddar cheese

CROUTON FRIES

1 tbsp olive oil

2 tsp dried oregano

salt and pepper to taste

Directions:

Make the tomato soup by melting the butter in a large pot over medium-high heat. Add the onion and garlic and stir for couple minutes.
Stir in the remaining ingredients and bring the soup to a boil, and simmer for 15 minutes on low heat.
Remove the soup from heat and transfer to a blender and bland until tit gets smooth and thick.
It is now time to make the cheese bowl: cut the crusts off the bread and save it for later.

In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread. Then brush edges of each slice with an egg wash.Overlap the edges, then press the edges together to adhere.
Preheat the oven to 400°F (200°C).

In a greased medium oven-safe bowl, place one or cople slices of bread to cover the bottom. Then, take the line of bread 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. Put the remaining slice of chedar on the bottom.
Using a small bowl, press down on the bread bowl to compress slightly.
Bake the bread bowl for 15 minutes.
Make the crouton fries by adding all ingredients t to the bowl with the crusts. Toss until well coated, put in baking sheet and bake for 5 minutes.
Remove the bowl and crouton fries from oven. Fill the bowl with tomato soup and serve with croutons.