Tomato Soup Bowl

Tomatosoup:

1. Peel and finely chop the onion and garlic. Melt the butter in a sufficiently large saucepan and fry the onion and garlic cubes until translucent.
2. Add the passé tomatoes. Pour in the chicken stock and cream, season with salt and pepper and simmer until everything is cooked through. Puree finely with the hand blender.

Bowl:

1. Generously cut off the edge of the white bread slices and set aside. Spread out the white bread slices next to each other.
2. Melt the butter, stir in the chopped garlic. Brush the white bread slices with the garlic butter.
3. Whisk an egg and brush the edges of the toast slices with it. Now press the toast slices together so that longer strips of bread are created, once 5 and once 4 white bread slices one behind the other.
4. Place a single slice of toast as the bottom of the bowl in a round, slightly higher bowl. Place the longer strip of white bread around this slice and press it together to form a ring.
5. Press the cheddar slices onto the bottom, cover with a second slice of white bread. Place the shorter white bread strip as the inner beef in the first. Press firmly with a second, smaller bowl.
6. Place a final slice of cheddar on the bottom of the white bread bowl and bake everything in the oven at 200 ° C for 15 minutes.

White bread sticks:

1. Drizzle the white bread sections with olive oil in a bowl. Add oregano, salt and pepper and mix well. Spread on a baking sheet lined with baking paper and bake in the oven at 200 ° C for 5 minutes.

Serve:

1. Place the bowl on a platter or a large plate, spread the bread sticks around the edge for dipping. Pour the tomato soup into the bowl and sprinkle with parsley.