Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!
Serve a satisfying meal to all around the dinner table with a bowlful of Idahoan® Steakhouse® Soups and Rosemary Asiago Garlic Pull-Apart Bread for a side!
When it’s cold outside, all I want for dinner is comfort food! I crave all things creamy, cheesy, and carbs! Are you the same way?
The temps here have finally started declining to the point that we have to wear coats! Hooray! But we haven’t seen our first snowfall yet, so we’re holding out for that! Hopefully we get some just in time for Christmas! This wonderful season is so much more magical with snow on the ground, at least I think so!
When I’m meal planning for my family during this busy time of year, I tend to opt for everything easy to prepare. With shopping, gift wrapping, special gatherings and other events, there are not many minutes to spare in the day!
Which is why Idahoan Steakhouse Soups are pretty much my best friend! They come to my rescue on the evenings where I feel like I’m too tired to make dinner, but I still want to serve something warm and delicious for my family to enjoy. They come together in just five minutes and are perfectly paired with bread, like today’s Rosemary Asiago Garlic Pull-Apart Bread!
These soups seriously taste like they came straight out of a restaurant! They’re super flavorful and available in four delicious varieties: Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato.
Plus, since no one needs added stress during this already-chaotic season, this meal is ready to eat in about 20 minutes! How amazing is that? And, everyone will be praising you for how incredible it tastes!
I think I could eat soup for dinner every night of the winter and never tire of it! Especially if it’s this soup! Idahoan Steakhouse® Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – all you have to do is add water.
There’s just something about a bowl full of creamy, cheesy potato soup that warms you to the core and makes you smile.
This bread has a “secret” ingredient which I think you’ll really love! The little bit of balsamic vinegar really enhances and deepens the flavor. My whole family gobbled it right up and were begging me to make it again the next night! 🙂 Just look at that cheese! Do you blame them?
Here’s how to quickly put it together. It all starts with a ready-made country loaf from the bakery section, so it’s no fuss prepare, just like the Idahoan Steakhouse Soups!
Start by slicing your bread in a cross-hatch pattern with a serrated knife, but don’t cut all the way through the bottom. Make the butter and cheese mixture by melting butter with the garlic, rosemary, salt and balsamic vinegar in a small sauce pan over the stovetop on medium-low heat.
Stir, then let cool for about 1 minute before stirring in the shredded asiago cheese. Pull the bread apart slightly with one hand, while inserting spoonfuls of the mixture so it will seep down inside. Do this to all the cut lines, then pour or spoon the remainder of the mixture over the top of the bread.
Tent the bread with foil so the foil doesn’t touch the top. Bake at 400 degrees Fahrenheit for 10 minutes, then take out of the oven, remove the foil and return bread to the oven for an additional 5 to 7 minutes.
Prepare the Idahoan Steakhouse Soup, according to package directions, while the bread is baking.
Rosemary Asiago Garlic Pull-Apart Bread
Ingredients
- 1 10 " loaf Country French Bread
- 1/2 cup butter sliced
- 2 cloves garlic minced
- 2 tsp. dried rosemary
- pinch of salt
- 1/4 tsp. balsamic vinegar
- 1 c. finely-grated Asiago cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit. In a small sauce pan over medium-low heat, melt butter, while stirring, with garlic, rosemary, salt, and balsamic vinegar. Stir until combined and completely melted. Remove from heat and let sit for 1-2 minutes to cool slightly, then stir in Asiago.
- Slice the bread in a cross-hatch pattern with a serrated knife, making sure not to cut through the bottom of the bread. Insert spoonfuls of the mixture between the cuts. Pour remaining mixture, if any, over the top of the bread. Wrap and tent bread with foil and bake for ten minutes. Remove foil, return bread to oven, and bake for an additional 5 to 7 minutes. Serve immediately.
Notes
Easy meals like this are cause for celebration! Don’t you agree? I topped my soup with shredded cheddar and diced green onions, but sour cream and bacon bits would also be wonderful! Which variety of Idahoan Steakhouse Soups is your favorite, or which will you try first? I have to know! 🙂
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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