Linda's Baked Tomato Soup
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 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)
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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