Baked Garlic Soup

Discussion in 'Food and nutrition' started by LuckyTrim, Mar 1, 2004.

  1. LuckyTrim

    LuckyTrim Guest

    Baked Garlic Soup

    Yield: 4 to 6 servings

    2 cups diced fresh tomatoes
    1 (15ounce) can garbanzo beans, undrained 4 or 5 summer squash, sliced 2 large onions, sliced
    2/2 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

    Preheat 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.

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