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. -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
