Creamy Tomato Soup with Cheese Bread
This creamy tomato soup is perfect any time of the year but especially good on a stormy day. The cheese bread makes for the perfect “dunker”!
Ingredients
1/4 cup olive oil
1 large onions, chopped
1/4 cup flour
6-8 tomatoes, chopped
6 cups vegetable stock
1 can tomato paste
1 cup sour cream
1 batch calzone bread dough (see recipe link in directions)
1 cup shredded cheese, your choice
Onion salt
Olive oil
Instructions
1
Preheat your oven to 450 degree’s.
2
Heat a large pot on the stove and add the olive oil and chopped onion. Sauté for 2-3 minutes or until the onions are translucent.
3
Sprinkle the flour over the onion and stir to combine the onions, olive oil and flour together.
4
Add the chopped tomatoes and sauté for about 30 seconds followed by the vegetable stock and tomato paste. Stir to combine the tomato paste and bring the soup to a boil, reduce to a simmer and simmer for 10 minutes. Puree the soup (if desired) in your blender or use a stick blender.
5
Remove from the heat and stir in the sour cream, remove from the heat and let it sit for about 10 minutes before eating.
6
Take a softball size piece of dough, here’s the link for the dough recipe I used: https://cookingwithchefbryan.com/recipe-view/ham-and-cheese-calzones/ … and roll flat into an 8 inch round (more or less).
7
Brush with olive oil, sprinkle onion salt and the shredded cheese. Bake off in your preheated oven for about 15 minutes or until golden and the cheese has melted and bubbling. Remove from the oven, cut into breadsticks and serve with your freshly made tomato soup. Enjoy!
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