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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soup has an herby-tomato flavor that gives it an Italian flair. Ingredients:
2 (14 1/2-ounce) cans italian-style stewed tomatoes, undrained |
1/4 cup butter |
4 large white onions, chopped (about 2 1/2 pounds) |
4 (10 1/2-ounce) cans beef consommé, undiluted |
1/2 cup dry sherry |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried oregano |
8 (3/4-inch-thick) french or sourdough bread slices |
3 cups (12 ounces) shredded italian three-cheese blend |
1/2 cup freshly grated parmesan-romano cheese |
Directions:
1. Process tomatoes in a blender or food processor until smooth, stopping to scrape down sides.
2. Melt 1/4 cup butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 30 to 40 minutes or until golden brown. Stir in pureed tomatoes, beef consommé, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes.
3. Ladle soup into 8 ovenproof bowls; top with bread slices, and sprinkle evenly with cheeses.
4. Broil, 5 1/2 inches from heat, 3 minutes or until cheese is browned and bubbly.
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