Cheesy Tomato Soup Pull Apart Bread
Tomato soup leftovers, melted butter, crushed garlic, 3 types of cheese, and fresh basil combine in glorious bite sized portions in this easy appetizer.
Ingredients
- 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
Instructions
- 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.
Notes
The crushed garlic sinks to the bottom of the melted butter making it hard to equally distribute it.