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–+ servings
Spicy Tomato Soup with Garlic Cheese Bread

Cozy Up with Spicy Tomato Soup and Garlic Cheese Bread

Experience the heartwarming flavors of spicy tomato soup with garlic cheese bread, perfect for cold weather comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and flavor; can substitute with any neutral oil.
  • 1 Onion Provides a savory base for enhanced flavor.
  • 2 Carrots Introduces natural sweetness.
  • 1 Fennel Adds a unique flavor; can be replaced with celery.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 3 cloves Garlic Fresh is best.
  • 1 teaspoon Red Pepper Flakes Deliver spice; adjust to liking.
  • 1 teaspoon Fennel Seeds Can replace with extra dried herbs.
  • 2 tablespoons Tomato Paste Intensifies tomato flavor.
  • 0.5 cup White Wine Adds depth; can replace with vegetable broth.
  • 28 ounces Crushed Tomatoes Main component for tomato base.
  • 3 cups Vegetable Stock Enhances flavor; can substitute chicken stock.
  • 0.5 cup Heavy Cream For creaminess; omit for lighter version.
For the Toppings
  • 0.5 cup Grated Parmesan Consider nutritional yeast for vegan option.
  • 0.25 cup Parsley Fresh herbs add brightness.
  • 1 teaspoon Oregano Sprinkle for freshness.
  • 1 teaspoon Red Pepper Flakes For extra kick.
For the Garlic Cheese Bread
  • 0.5 cup Butter Melted.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Garlic Powder
  • 0.25 cup Parsley Chopped.
  • 1 teaspoon Oregano
  • 4 slices Bread Crusty type like ciabatta or sourdough.
  • 4 slices Provolone Cheese

Equipment

  • large pot
  • immersion blender
  • baking sheet

Method
 

Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat for about 1 minute until shimmering. Add diced onion, carrots, and fennel, seasoning with kosher salt and black pepper. Sauté for 8-10 minutes until softened.
  2. Stir in 3 minced garlic cloves, 1 teaspoon of red pepper flakes, and 1 teaspoon of fennel seeds, cooking for another minute until fragrant.
  3. Incorporate 2 tablespoons of tomato paste and pour in ½ cup of white wine. Let simmer for 1 minute, scraping the bottom of the pot.
  4. Add 28 ounces of crushed tomatoes and 3 cups of vegetable stock to the pot. Mix well and season with additional salt and pepper. Bring to a gentle boil, then reduce to low and simmer uncovered for about 30 minutes.
  5. Remove from heat and use an immersion blender to puree until velvety. Stir in ½ cup of heavy cream and adjust seasoning.
  6. Preheat oven to 425°F. Line a sheet pan with parchment. Combine ½ cup melted butter, 3 minced garlic cloves, 1 teaspoon garlic powder, ¼ cup chopped parsley, and 1 teaspoon oregano. Mix and spread on halved bread.
  7. Top bread halves with slices of provolone cheese and bake for 8-10 minutes until cheese melts and bread is golden.
  8. Ladle soup into warm bowls, garnishing with grated Parmesan, fresh parsley, and red pepper flakes. Serve with garlic cheese bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 12gFat: 28gSaturated Fat: 16gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Adjust spice levels to preference and store the soup in an airtight container for up to 5 days.

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