Tomato soup in bread bowls

Ingredients:

• 5 tbsp extra-virgin olive oil + extra for drizzling
• 1 large onion, thinly sliced
• 5 large cloves garlic, minced
• 1.5 tsp dried oregano
• 1 can (800 g) canned whole San Marzano tomatoes
• 2 cups peeled butternut squash, diced (about 300g)
• 4 cups lightly salted chicken broth
• 2 tbsp grated Parmesan cheese + a small piece of rind (optional)
• 4 loaves of sourdough (220g each), tops cut off 1cm thick, scoop out the crumb to make bread bowls
• 1 tbsp. grated mozzarella (about 110 gr.)
• 0.5 cups heavy cream

Preparation:

1. Preheat oven to 450°F (230°C). Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add 3 minced garlic cloves, 1/2 teaspoon oregano, and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, tomatoes, squash, chicken broth, Parmesan rind, 3/4 teaspoon salt, and a few freshly ground black pepper. Bring to a boil, then reduce heat and simmer until the squash is very tender, 15 to 20 minutes.
2. Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil, 2 cloves garlic, 1 tablespoon oregano, and a pinch of salt. Grease the insides of the bread bowls and place them on a baking sheet. Cut the bread tops into cubes and arrange them on the baking sheet. Bake until set, 8-10 minutes. Sprinkle mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese begins to melt, 2-3 minutes.
3. Whisk the heavy cream into the soup, bring to a simmer, and remove from heat. Remove the Parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in bread bowls. Top with croutons and Parmesan cheese and drizzle with olive oil.