Tomato Soup In Grilled Cheese Bread Bowls

Step 2

Make the Tomato Soup: In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Step 3

Stir in the tomatoes and use a wooden spoon to lightly crush them. Stir in the broth and half-and-half. Add the bay leaf; season with salt and pepper. Bring the soup to a simmer and cook until good flavor develops, 20 to 25 minutes.3. Make the Bread Bowls: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 4

Slice the tops off the loaves of bread. Use a small knife to cut around the inside of each loaf in a neat circle; remove the circle in one piece and reserve.

Step 5

Rub the inside of each bread bowl with ½ tablespoon butter; line each with 3 slices of American cheese. Transfer to the baking sheet.

Step 6

Meanwhile, sliced the reserved bread circles in half horizontally. Butter one side of each piece with ½ tablespoon butter. Place 1 slice of American cheese (torn up if needed to make it fit inside) in between the two slices (buttered sides facing outward).

Step 7

Heat a large skillet over medium heat. Cook the sandwiches to the pan. Cook, flipping once, until both sides are golden brown, about 4 minutes per side. Transfer to the prepared baking sheet with the bread bowls.

Step 8

Transfer the baking sheet to the oven to keep the grilled cheese sandwiches warm and melt the cheese inside the bread bowls, about 4 minutes.

Step 9

To serve, ladle the soup into the bread bowls and serve with the grilled cheese on the side. Garnish with parsley.