Linda's Baked Tomato Soup

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    medium onion, chopped
  • 1
    garlic clove, mniced
  • 2
    tablespoons olive oil (or butter)
  • 4 -5
    medium ripe tomatoes
  • 1
    tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
  • salt and pepper, to taste
  • 4
    slices French bread, about 1/2 - 3/4 inches thick (or baguette)
  • 4
    slices mozzarella cheese (or 8-ounces shredded Mozzarella)
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DIRECTIONS

  • Preheat oven to 350°F.
  • Toast bread on a cookie sheet until it is light brown. Remove from oven and set aside. May butter bread lightly before toasting, if desired.
  • Saute onion and garlic in olive oil (or melted butter) in a large skillet until translucent, about 5-7 minutes.
  • Peel and core tomatoes. (Can also seed the tomatoes if you wish.) Chop into large pieces and add to skillet. Cook until tomatoes are soft.
  • Pour tomato mixture into four 8-ounce oven-safe ramekins. (Pyrex works well.) Place toasted bread slice on top of each ramekin and add cheese.
  • Bake until the tomatoes are heated through and the cheese is melted and has a few light brown spots, about 20 minutes. Serve hot.
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