A Life Askew

Bumbling Through One Day At A Time

The best soup I’ve made yet.

I saw a video on FaceBook the other day. It was one of those recipe/food videos that speaks directly to your stomach. It was tomato soup bread bowls. I watched it and promptly forgot about it. Until the next day when I was thinking about what to make for dinner. And I remembered it and realized I had everything I needed to make it already.
The video didn’t have recipes for all the components, so I looked around and found a couple that I liked.

Then I changed them around to make them how I wanted them. (Cause why just follow a recipe?) And now I’m sharing it here because I wrote it up for a friend, and that turned out to be a lot of damn work. So, I’m making it worth the effort. And sharing it with more than just the one friend.

Everyone deserves to have access to this soup.

Also, I took a few pictures of the bread as I was making it, cause it was looking freakin’ awesome. I wasn’t, however, intending to make a blog post, so while I’m adding in the pics, they’re definitely missing steps, and other prep work (like cleaning up spills on the counter).

So without further BS ado:
Creamy Italian Tomato Soup Bread Bowls

edit-soup-bowl

It’s so much better than it looks, too.

 

Loaves:

2 pckges (.5 oz) active dry yeast
2 1/2 cups warm water ~110 degrees
2 tbsp sugar or honey
2 tsp salt
2 tbsp oil
7-9 cups flour (all purpose will work, mixing in bread flour or adding gluten will make softer bread)
1 tbsp cornmeal
1 egg white
1 tbsp water

edit-loaf-picDislolve yeast and sugar in large bowl until creamy/foamy, about 10 minutes. Add oil, salt and half flour to mixture and mix well. Mix in flour, 1/2 cup at a time, until dough is no longer sticky. Knead for ~10 minutes (low setting on a stand mixer works.) Let rest for 10 minutes, then knead again for another 5-10 minutes.
After kneading, lightly coat the bowl with oil and make a ball with the dough. Roll the dough in the bowl, coating it in oil. Let rise in a warm place until doubled in volume, about 30-40 minutes. Punch down and divide into 6-8 equal portions. Form into round loaf and place on lightly greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm place until doubled in size. About 30 minutes.

Preheat oven to 400 degrees. In a small bowl, beat the egg white with the tbsp of water. Lightly brush the loaves with half the wash.

Bake in heated oven for 15 minutes. Brush with remaining egg mixture and bake 10-15 more minutes (add ~5 minutes for a batch of 6 loaves) or until golden. Cool on wire racks.



Creamy Italian Tomato Soup:

1lb sausage (optional- I used Jimmy Dean’s Country Mild)
1 tsp dried onion
2 15oz cans tomato sauce
1 cup heavy cream
1 1/2tsp brown sugar
1 tsp oregano
1 tsp basil
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
dash of hot pepper sauce

In heavy saucepan, add sausage and onion. Brown sausage. Drain if needed. Add remaining ingredients in saucepan and cook until heated through. Ready to serve when reaches proper temp.


Combining soup and loaves:

6-8 round loaves
enough sliced cheese to cover the insides of the bowls, ~3-4 slices per bowl
1in x 1in bread cubes (cut from the centers and tops of the loaves)
3/4 cup butter, melted
1 tsp basil
1 tsp oregano
1 tsp garlic powder
grated cheese to top bowlscut-loaf-edit
To make bowls, cut top 1/2 inch off top of loaf. Cut around the edge of the loaf, just inside the crust, without scoring the bottom. Use a fork or spoon to scoop out the center of the loaf, leaving it as in tact as you can. Set aside, do not discard.

Line the inside of the bowls with cheese slices. Place back in oven, @ 350 degrees for about 10 minutes, or until cheese is melted. Set to the side.

Take the tops and soft loaf centers and cut into 1in x 1in cubes. Place in large bowl. Drizzle melted butter over cubes while stirring/tossing until all the bread is evenly coated. Add in the basil, oregano, and garlic powder and stir again, until spices are evenly dispersed.

In frying pan over med-low heat, fry the bread cubes, in small batches, turning to brown each side. (I’m gonna be honest, I only fried enough to top the bowls. This is tedious as shit. But they’re freaking delicious.. so, your choice. I just ate the rest of the cubes. Well, what my helpers didn’t demolish when I gave them the green light on them.)

When ready to serve: Fill each bowl with soup, sprinkle some cheese on top, add a few croutons and enjoy. Serve those bitches immediately.

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