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


  1. In large saucepot over medium heat, heat olive oil. Add onion and garlic; saute until aromatic and translucent.
  2. Add remaining ingredients and bring to a simmer. Cover and simmer for 30 minutes. Season with salt and pepper.
  3. At service, pour 6 ounces hot soup into bread bowl and top with a slice of havarti cheese to melt.

Yield:  50 servings