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Tomato Bruschetta Bread Bowl Soup
Prep Time:
30
minutes
minutes
Servings:
4
-6 bread bowls
Calories:
Author:
Amber
The classic flavors of Tomato Bruschetta are recreated into a quick and easy tomato bruschetta bread bowl soup!
Print Recipe
Ingredients
2
teaspoon
olive oil or ghee
1
small sweet onion
minced
2
small garlic cloves
minced
1
28 oz can crushed tomatoes
1
28 oz can diced tomatoes
4-6
teaspoon
coconut sugar or sugar of choice
2
cups
low sodium vegetable or chicken stock
1
tablespoon
balsamic vinegar
salt & pepper
to taste
¼
cup
chopped fresh basil
¼
cup
chopped fresh Italian flat leaf parsley
4-6
Italian Herb Bread Bowls.
4-6
slices
fresh mozzarella cheese
Instructions
For the Tomato Bruschetta Bread Bowl Soup:
Add oil to a large stock pot over medium-high heat. Once hot, add in onion and saute for 5-6 minutes or until translucent and tender.
Add minced garlic and saute for 1 minute more.
Pour in tomatoes, sugar, stock, vinegar, and salt & pepper and stir to combine.
Bring the soup to a boil then turn off the heat.
Stir in the fresh basil & fresh parsley.
To Serve the Tomato Bruschetta Bread Bowl Soup:
Set your oven to broil.
Ladle the tomato soup into the bread bowls, top with a slice of fresh mozzarella cheese, and broil until bubbly and golden brown.
Sprinkle with more fresh basil & parsley and serve immediately.
Enjoy!
Nutrition
Serving:
1
g