Fresh-Tomato Soup Au Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon butter or stick margarine |
1/4 cup finely chopped onion |
5 cups chopped seeded tomato (about 2 3/4 pounds) |
2 cups 1% low-fat milk |
1/2 teaspoon salt |
dash of black pepper |
1 garlic clove, cut in half |
2 (1-ounce) slices diagonally cut french bread (about 1 inch thick) |
1/2 cup (2 ounces) shredded reduced-fat monterey jack or reduced-fat, reduced-sodium swiss cheese (such as alpine lace) |
Directions:
1. To prepare soup, melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add tomato; cook, covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally.
2. Place the tomato mixture in a blender, and process until smooth. Combine the tomato mixture, milk, salt, and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated.
3. Preheat broiler.
4. To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted. Cut each slice in half crosswise. Place 1 cup soup in each of 4 ovenproof bowls; top each serving with 1 crouton and 2 tablespoons cheese. Broil 2 minutes or until cheese is melted.
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