Soup In Bread Bowl Recipe

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1. 1

   Preheat the oven to 350°F (175°C). Cut a round top from the bread loaf and hollow out the interior, leaving a thick shell. Brush the cut surfaces with melted butter and place the loaf on a baking sheet.

2. 2

   Place the hollowed bread loaf in the oven and bake for 8–12 minutes until the crust is lightly golden and the interior is toasted. Remove from oven and keep warm.

3. 3

   While the bread toasts, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5–7 minutes.

4. 4

   Add the minced garlic and cook for 1 minute more, stirring constantly to avoid burning.

5. 5

   Stir in the crushed tomatoes, broth, sugar, dried basil, and dried oregano. Bring to a gentle simmer and let flavors meld for 10–12 minutes.

6. 6

   Pour in the heavy cream and simmer for another 3–5 minutes. Season with salt, black pepper, and red pepper flakes to taste. If the soup is too thick, add a splash more broth.

7. 7

   To serve, ladle the hot soup into the hollowed bread bowl. Top with shredded cheddar cheese. If desired, place the bread bowl under a broiler for 1–2 minutes to melt the cheese and lightly toast the rim of the bread. Replace the bread lid on top or serve the lid on the side for dipping.