Pinterest success. It would be next to impossible to go wrong with anything described as "pizza you can slurp." KK and I made a trip to Hoboken's Antique Bakery for some sourdough rolls. Unfortunately, they only had tiny sourdough rolls and loafs, so we opted for white bread rolls instead. The bread bowls were very easy to make - just be sure to leave enough extra bread on the edges so you don't have to worry about leaks when you inevitably refill your bowl! I tried toasting the bread bowls in the toaster oven, but quickly reverted to the standard oven's broiler because things started to get a bit smokey. If you have a broiler, stick with it, just keep an eye on things to avoid burning.
Cheesy Tomato Soup
Adapted from Pepper.ph
Time: 30 minutes
2 large rolls for bread bowls
olive oil, for brushing
1 tablespoon olive oil
5 cloves garlic, minced
1 small onion, chopped
28 ounce can crushed tomatoes
1 cup chicken broth
1 chicken bouillon cube
1 teaspoon sugar
2 tablespoons fresh basil, or 1 tablespoon dried
1/2 cup Italian cheese blend, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon Parmesan cheese, grated
salt, black pepper, crushed red pepper, and sage to taste
1. Cut top part off each bread bowl and scoop out inside bread to make a bowl. Brush with olive oil and toast in your oven's broiler for 3 minutes. Cool and set aside.
2. Heat olive oil in pot over medium heat. Saute garlic and onions for 2-3 minutes until cooked, but not browned.
3. Add crushed tomatoes, chicken broth and bouillon cube. Stir in sugar, season with salt and pepper. Increase heat to high, bring to a boil, and cook for 3 minutes. Add desired seasonings to taste.
4. Add in basil and mozzarella cheese, stir for 1 minute and turn off burner.
5. Scoop soup into bread bowl. Sprinkle top with Parmesan and cheddar cheese. Stir remaining cheese into the pot (you will be refilling your bread bowl!).
6. Broil bread bowls in the oven until cheese melts, about 1 minute. Serve immediately.