PREP: 15 MIN    COOK: 15 MIN   TOTAL: 50 MIN   SERVES: 4 SERVINGS

Ingredients

TOMATO SOUP

• 1 tablespoon extra-virgin olive oil
  
• 1 sweet onion, diced
  
• 2 garlic cloves, minced
  
• One 28-ounce can plum tomatoes
  
• 2 cups vegetable or chicken broth
  
• ⅓ cup half-and-half or heavy cream
  
• 1 bay leaf
  
• Kosher salt and freshly ground black pepper
  
• Parsley, as needed to garnish

BREAD BOWLS

• 4 small round bread loaves (preferably sourdough)
  
• 6 tablespoons room temperature unsalted butter, divided
  
• 16 slices American cheese

Directions

1. 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.
   
2. 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.
   
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.
   
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.
   
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).
   
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.
   
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.
   
9. To serve, ladle the soup into the bread bowls and serve with the grilled cheese on the side. Garnish with parsley.

NUTRITION FACTS

TOMATO SOUP

168 CALORIES  8G FAT  20G CARBS  6G PROTEIN  12G SUGARS

BREAD BOWL

486 CALORIES  39G FAT  17G CARBS  19G PROTEIN  1G SUGARS