Well, I still really don’t feel good and my meals have gotten extremely small and even more boring. That goal I had of building up a back log of ready to post recipes and pictures is really helping me out right now. The reserves are getting low though, so I need to start feeling better soon. If you want to know a little bit of what I’m feeling right now, you can read my Ulcerative Colitis Confession No. 1 which I posted yesterday. But that’s okay if you’re just here for the food too.
Remember the Fire Roasted Tomato Soup from last week? Well here’s what you do with the leftovers (if there are any). I never heard of pull apart bread before I got mesmerized by one of those Tasty videos on Facebook.
And as I was eating my soup and dipping my sourdough grilled cheese sandwich in it, the idea to try a tomato soup pull apart bread came to me. I mean really, it would be like having tomato soup in a sourdough bowl but better because with every bite, you get a little of everything.
The hardest thing is cutting the bread vertically and horizontally. The next is getting the crushed garlic evenly distributed throughout the loaf. The garlic sinks to the bottom of the melted butter and there is a tendency for it to clump together. A pastry brush helps and I don’t want to say it is a must have but it makes it possible to get the melted butter and soup down into the cracks rather than just the surface.
I have never seen a loaf of bread disappear so quickly. Poof! Gone, like magic. Seriously.
Cheesy Tomato Soup Pull Apart Bread
- 1 Sourdough loaf uncut
- 1/2 cup butter melted
- 4 cloves garlic crushed
- 1 cup Fire Roasted Tomato Soup
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded Monterey Jack or Provolone cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped basil
Preheat oven to 350 degrees Fahrenheit.
Cut the loaf of sourdough bread lengthwise and widthwise, being careful not to cut all the way through. Place on top a foil covered baking sheet (make sure you have enough foil to wrap around the whole sourdough loaf).
Mix the melted butter and crushed garlic together. Pour half of it into the cracks of the bread, trying to get down into the loaf. Get out a pastry brush if necessary and brush the bread.
Pour the tomato soup into the cracks, using the brush to really spread it around.
Mix together the cheeses and chopped basil. Stuff into the cracks and sprinkle over the bread.
Pour the rest of the butter and garlic mixture over the bread.
Wrap with the foil and bake 15 minutes. Uncover and bake 10 more minutes. Serve immediately.
The crushed garlic sinks to the bottom of the melted butter making it hard to equally distribute it.