Servings: 4

Parmesan Garlic Bread Parmesan Garlic Bread
2 ciabatta rolls 2 ciabatta rolls
4 tbs butter, softened 4 tbs butter, softened
⅓ shredded Parmesan cheese ⅓ shredded Parmesan cheese
1 tsp chopped garlic 1 tsp chopped garlic
 
Soup Soup
1 medium yellow onion 1 medium yellow onion
1 tbs chopped garlic 1 tbs chopped garlic
15 oz. fire roasted tomatoes 15 oz. fire roasted tomatoes
8 oz. tomato sauce 8 oz. tomato sauce
15 oz. chicken broth 15 oz. chicken broth
1 tsp sugar 1 tsp sugar
½ tsp salt ½ tsp salt
pepper pepper
1 tbs butter 1 tbs butter

Preheat oven to 425 with rack in center. Halve onion and chop.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft. Add chopped garlic and saute for 1 minute.
To saucepan add tomatoes and juices, tomato sauce, chicken broth, 1 tsp sugar, ½ teaspoon salt and a few grinds of pepper. Bring soup to boil; reduce heat to medium and simmer, until reduced slightly, about 25 minutes.
While soup simmers, add softened butter, 1 tsp. garlic and parmesan and mash with fork until combined. Season to taste with salt and pepper. Cut rolls about ¾ of the way through and gently press butter- parm mixture into cuts of each roll.
Place rolls on a rimmed baking sheet and back in oven until golden and butter is melted, 8 to 10 minutes. Blend soup with immersion blender until smooth.
Stir in 1 tbs butter into soup and season with salt and pepper. Serve soup with extra parmesan and rolls for dipping.