Zuppa Di Pomodori Cipolle (Tomato Onion Soup)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Slice tomatoes in quarters.
  • Thinly slice onions (about 1/4").
  • In large kettle, mix the following: beef broth, tomato juice, tomatoes, onions, garlic and herbs (basil, parsley, rosemary & oregano). Bring to a boil, lower heat and allow to simmer for approximately 25-30 mjnutes. Add salt and pepper to taste.
  • Place 6 individual, oven-proof serving bowls onto baking sheet(s) - this will aide in placing and removing bowls from oven. Place a chunk of bread into each of the 6 individual, oven-proof serving bowls. Ladle soup over bread and top with Mozzarella cheese.
  • Bake at 350 degrees for about 10 minutes, or until cheese is melted and nice bubbles begin to form. Carefully remove from oven.
  • *NOTE: Keep in mind the size of your serving bowls when you purchase and/or slice the bread. For example, if using an Italian Panne bread, slice the bread in half from top to bottom, then slice vertically into 1-1/4" slices (or you may not want your chunk of bread that big, depending on the size of your bowls). If using a baguette, you need only slice the bread the thickness you desire. You get the idea, right?.
  • You can serve this with a crisp green salad or as a prelude to any meal. Great to serve company or for dinner parties!
Advertisement