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Cold Wisconsin winters mean yummy treats to keep you warm, just like this hot tomato basil soup that it delicious when served in a hollowed out bread bowl. I am not sure which is better: the aroma or the decadent taste but you can’t loose when serving this to guests.
1 TBSP olive oil
1 large red onion, chopped
1 ½ tsp minced garlic
1 28 oz can of crushed tomatoes
2 15 oz cans of chicken broth
Salt and pepper to taste
1 C heavy cream
1 fresh bunch basil, washed and torn into small pieces
4 bread bowls
Let’s make soup:
Pour olive oil into a large pot heating until hot on medium heat. Add your onions and cook until soft about 5 minutes. Toss in the minced garlic and continue to cook while seasoning with salt and pepper stirring occasionally. Add can of crushed tomatoes and chicken broth. Bring it to a boil then allow to simmer for 15-20 minutes. Next transfer your soup into a food processor blending until smooth. Return pureed soup back to pot, again on medium heat. Lower the heat and allow to simmer while adding the heavy cream stirring to incorporate the two together. Add about ½ of the chopped basil. Let this sit and simmer for another 15 minutes or longer if you prefer a thicker soup
Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Scoop the soup into each bread bowl and garnish each with remaining basil.