Step-By-Step: Grilled Cheese and Tomato Soup Pull-Apart Bread

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Grilled cheese and tomato soup are a match made in heaven. There’s no denying it. The melty cheese when you pull apart your bread, the hot and steamy tomato soup… is anyone else hungry now? But with this recipe, we’re not talking about heating up a can of tomato soup and grabbing some pre-sliced bread. No, we’re putting a twist on this classic recipe!



Serves 5-7

  • 12 tomatoes on the vine
  • 4 cloves garlic, whole
  • 2 Tbsp olive oil
  • Handful of basil
  • 1/2 cup of cream
  • Salt and pepper to taste
  • 1 large loaf of French bread
  • 10 slices cheddar cheese slices
  • Garlic butter
    • 2 Tbsp melted butter
    • 1 chopped garlic clove
    • 1 Tbsp chopped parsley

“Grilled Cheese” Instructions

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Before you begin cutting into your loaf of French Bread, preheat your oven to 350°F. To prepare the bread, grab a serrated knife and cut out a square/rectangular well starting in the middle of the loaf. Be generous and give yourself a decent-sized well. This is where your soup will go!

Be careful to not cut all the way through the bread! You want to leave the bottom of the loaf intact so your soup doesn’t leak through. Now the other half of the loaf is where you’ll cut slices (also being careful to not cut all the way through). This portion will be your “grilled cheese.”

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Brush your sliced loaf of bread with garlic butter (refer to the ingredient list for the recipe).

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Time to stuff that bread! Take 10 slices of cheddar cheese and place one per bread slice and one at the bottom of your bread bowl. Feeling extra cheesy? Go wild and add more slices to your bread! Once you’re happy with your level of cheese put the loaf in the oven and bake for 10 mins at 350°F.

Tomato Soup Instructions

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We’re making our tomato soup FRESH. Begin by setting 12 tomatoes (still on the vine) on a baking sheet. Drizzle 1 Tbsp of olive oil over the tomatoes.

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Season the tomatoes with 4 garlic cloves and sprinkle salt and pepper to taste. You’re ready to roast the tomatoes for 45-60 minutes at 400°F.

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They’re ready when they’re blistered and soft.

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Add your roasted tomatoes (off the vine) and 6 basil leaves to a large pot.

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Use an immersion blender and blend until you reach the desired consistency.

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Allow the soup to simmer for about 10 minutes.

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Pour 1/2 cup of cream into the soup and stir until it is thoroughly mixed.

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You’re ready to pour! Grab a ladle and fill up that bread bowl.

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I’ve been going about this classic recipe all wrong! I can’t be the only one who is always annoyed with all of the dirty dishes this leaves behind. Solution: have your soup and eat the bowl, too!

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