Ingredients

The following ingredients have 4 Servings
  • 8 Rolls Pepperidge Farm® Stone Baked Artisan Rolls
  • 3 Large Vine Ripened Tomatoes ((roughly chopped))
  • 1 1/2 tablespoons fresh basil ((roughly chopped))
  • 1 Tablespoon extra virgin olive oil
  • 2 large garlic cloves ((peeled))
  • 1 Small Spanish or White Onion ((1/4 cup roughly chopped))
  • 1/4 Cup heavy cream
  • 1 teaspoon sea salt ((or to taste))
  • 1 teaspoon ground black pepper ((or to taste))

Instruction

  • First, preheat your oven to 400 degrees F. for the bread bowls. Next, roughly chop the tomatoes, onions, and basil. Peel the garlic but don't bother chopping it as you will be blending the soup.
  • After that, in a medium saucepan, combine the olive oil, tomatoes, onions, garlic, basil, salt, and pepper. Bring the ingredients to a boil, then reduce the heat to medium-low, cover the pan with a lid, and let the soup simmer for about 20 to 25 minutes. 
  • As the soup cooks, go ahead and bake the rolls at 400 degrees F. for 9 to 11 minutes. Remove them from the oven and let them cool for at least five minutes before cutting the crust and hollowing out some of the bread on the inside. 
  • Then, once the soup is done, remove it from the heat and place the saucepan on a cooling rack to cool for 10 minutes.
  • Last, add the heavy cream to the soup and use your food processor or a blender to pulse the mixture until it is smooth and creamy. Pour approximately 1/4 cup of soup into each bread bowl. Garnish with cheese, fresh basil, or croutons. You can save even more time by using your favorite store-bought soup.