Tomato Soup in Mini Garlic Bread Bowl Recipe - Ingredients:1 tsp butter1 cup diced onion1 garlic clove, chopped1/2 cup chicken broth3 cans plum tomatoes, hand crushed1/2 tsp paprika1 cup bread insides1/2 heavy creamSalt and pepper to tasteCayenne to taste4 medium size sourdough cross rolls1 whole baked bulb of garlic1 cup grated Parmesan cheeseBasil for garnishSteps:1. Saute in butter over a medium-low heat the onion and garlic clove for a couple of minutes2. Turn to a high heat and add the crushed tomatoes and let it come to a boil3. Add Chicken stock (or vegetable stock) and stir4. Season, and once boiling adjust the heat to low and simmer for 35 minutes5. Add the inner pieces of bread6. Blend with a hand blender, adjust the season and add the cream7. Blend for less than a minute creating a silky texture8. Chill in the fridge9. Cut the top of the breads out, and hollow with a paring knife or a spoon (use these bread trimmings for thickening the tomato soup)10. Bake the bread bowls for 10 minutes on high11. Press a soft baked garlic and spread on the inside of the bread bowls12. Fill with chilled tomato soup and bake for an other 10 minutes13. On a non-stick pan, make two parmesan cheese round forms and let them get crispy — don't move them!14. When malleable, take them off the heat and place on a rolling pin, making a hard shell taco shape15. When the soup is ready, place them on a serving dish, top with the crispy parmesan shapes, and sprinkle with chopped basil_______________________________________________________Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM