Soup, Chili, Stew and Dumpling Recipes
Baked Garlic Soup
Yield: 4 to 6 servings
Ingredients
- 2 cups diced fresh tomatoes
- 1 (15 ounce) can garbanzo beans, undrained
- 4 or 5 summer squash, sliced
- 2 large onions, sliced
- 1/2 green bell pepper, diced
- Dry white wine
- 4 or 5 cloves fresh garlic, minced
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon basil
- 1 bay leaf
- 1 1/4 cups grated Monterey Jack cheese
- 1 cup grated Romano cheese
- 1 1/4 cups heavy cream or whipping
cream
Instructions
- Heat oven to 375 degrees F. Generously butter a 3-quart baking dish.
- Combine all ingredients, except cheese and cream, in baking dish. Cover and bake for 1 hour.
- Stir in cheeses and cream. Lower heat to 325 degrees F, and bake 10 to 15 minutes longer. Do not allow to boil.