Brian and I couldn't stop eating this one! Totally swap in whatever cheese you want. Recipe below for the bread bowl and the quick tomato soup I made.
Equipment
Thick creamy tomato soup
4 tablespoons unsalted butter
1 (28-ounce) can crushed tomatoes
1 1/2 cups water
1/2 c heavy cream
Materials
1large round loaf of bread
4ozprovolone
3ozmanchego
3tbspmelted butter
garlic powder
Instructions
Use a nice round loaf. We used white mountain bread from publix but sourdough would work well too. Cut out piece of the middle for your soup leaving a decent amount of bread around it to cut length and width wise creating room to stuff your cheese. Add your cheese and then combine garlic powder and melted butter and brush the bread. Bake covered for 20 min and uncovered for 3-5 min at 350.