Tomato Soup in a Bread Bowl

Have you ever eaten soup in a bread bowl? These can be served as appetizers or side dishes, and they just might be a fun way to get kids to eat! You can try homemade bread bowls, or buy from a store convenience (like I did) and pick up a bag of freshly made sourdough rolls from the grocery store. While just about any soup would taste great in a bread bowl, I chose to fill mine with a refreshing tomato soup. These little bowls are so cute, how could anyone resist?

Prep Time: 10 mins   Cook Time: 10 mins   Total Time: 20 mins

Ingredients:

1 tbsp vegetable olive oil

1/2 cup diced onions

1 clove garlic, minced

1/2 tsp ground cumin

1 tsp red pepper flakes

1/2 cup canned cannellini beans(rinsed and drained)

Dry white wine (optional)

14-oz. can diced tomatoes

2 bread bowl rolls(bought from store)

1/2 cup vegetable broth

2 tsp lime juice

Salt and black pepper to taste

Parsley, for garnish

Instructions:

1. Heat the oil in a small stockpot. Add the onions and sauté for about 2 minutes, until softened and translucent. Add the garlic and sauté for another minute. 2. Add the cumin, red pepper flakes, and beans and sauté for another 3 minutes. If the mixture sticks to the bottom of the pot, you can deglaze it with a couple of splashes of wine.

3. Add the tomatoes and let simmer until they’re cooked through, about 10 minutes.

4. While the soup simmers, make the bread bowls by slicing the tops off the bread bowls and scooping out the dough, removing as much as possible. Save to make breadcrumbs for another recipe.

5. Add the broth and lime juice and blend in the pot with an immersion blender. If you don’t have an immersion blender, transfer the contents of the pot to a standard blender. Let the mixture cool for a few minutes (you don’t want the steam to pop off the blender’s lid—that would be a big, hot mess!) and blend until smooth. Add the salt and pepper.

6. If you used an immersion blender, continue to simmer the soup for a few minutes. If you used a standard blender, pour the soup back into the pot over low heat and simmer for a few minutes. Ladle the soup into each bread bowl. Garnish with the parsley and serve.