Tomato soup is always a comfort food favorite. This version is amped up with hot sauce and served in a bread bowl with a slice of havarti cheese melted on top. It became an immediate student hit when we introduced it three years ago at the campus Rocket Subs Shop.
1/2 cup olive oil
2 cups finely chopped onions
1/4 cup minced fresh garlic
1 gal. diced tomatoes
1 gal. vegetable stock
1 gal. tomato puree
1 cup hot sauce
1/2 cup basil pesto
1/3 cup hot pepper sauce
Kosher salt and black pepper, to taste
50 individual round breads, hollowed out
25 slices havarti cheese, cut in half
- In large saucepot over medium heat, heat olive oil. Add onion and garlic; saute until aromatic and translucent.
- Add remaining ingredients and bring to a simmer. Cover and simmer for 30 minutes. Season with salt and pepper.
- At service, pour 6 ounces hot soup into bread bowl and top with a slice of havarti cheese to melt.
Yield: 50 servings