Linda's Baked Tomato Soup

"Had a bumper crop of beautiful tomatoes and had a craving for breaded tomatoes like my mother used to make. But I wanted to put a sophisticated spin on it so borrowed a concept from French onion soup. Tastes best with garden fresh tomatoes (of course), but a good canned variety will work as well."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
8
Serves:
4

ingredients

  • 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)
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes