SilkpieRecipe
Smoky Tomato Soup in Dark Rye Bread Bowls
Texture
Garnish
On the plate

Soups & Stews · Eastern European

Smoky Tomato Soup in Dark Rye Bread Bowls

4.4 (86 cooks rated this)

Fire-roasted tomatoes, smoked paprika and a little honey make a brick-red soup with a gentle campfire edge. Served inside hollowed rye loaves, the bread soaks up the soup and becomes the best part of the meal.

20 min Prep
35 min Cook
55 min Total
4 Servings
Medium Difficulty
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Test kitchen note: Brush the inside of each hollowed loaf with butter and toast for 8 minutes; the crisp layer keeps the soup from leaking through.

Method 5 steps

  1. Heat the oven to 375F. Slice the tops off the loaves and scoop out the insides, leaving a 1/2-inch wall. Brush inside with melted butter and toast on a tray for 8 minutes.

  2. Warm the olive oil in a pot and cook the onion until soft, about 6 minutes. Add the garlic and paprika for 1 minute.

  3. Add the tomatoes, stock and honey and simmer for 20 minutes.

  4. Blend until smooth and season well with salt and pepper. Simmer a few minutes more if it seems thin.

  5. Set each bread bowl on a plate, fill with hot soup and serve with sour cream and herb butter on the side.

That is the whole pie. Enjoy every slice.

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