A delicious combination of a cheesy grilled cheese sandwich served in a mini sourdough bread bowl filled with freshly made tomato soup. The soup is hearty and flavorful, made from plum tomatoes, diced tomatoes, and fresh basil.
1: Add olive oil to a stock pot and heat it.
2: Cook diced onion and chopped garlic until fragrant, about 3-4 minutes on medium-low heat.
3: Add quartered plum tomatoes and cook for another 10 minutes until softened.
4: Add diced tomatoes, veggie broth, fresh basil, ground black pepper, red pepper flakes, and dried thyme.
5: Bring to a simmer and cook uncovered for 40 minutes.
6: Blend soup until smooth using an immersion blender or regular blender.
7: For the bread bowl, remove a small portion of the top of the sourdough loaf, cut a circle, and scoop out the inside.
8: Add cheese to the inside of the bread bowl and bake at 350°F until melted, about 5 minutes.
9: Serve soup in the bread bowl.
