Fresh Tomato Soup Au Gratin
Ingredients
SOUP
1 tsp Butter
1/4 cup Finely chopped onion
5 cups Chopped seeded tomato (about 2 3/4 lbs)
2 cups Low-fat milk
1/2 tsp Salt
Dash of black pepper
CROUTONS
1 clove Garlic, cut in half
2 (1 oz) slices Diagonally cut French bread (about 1 inch thick)
1/2 cup (2 oz) shredded reduced-fat Monterey Jack or reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Preparation
SOUP
1. Melt butter in a large saucepan over medium heat. Add onion; saute 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 blended, 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.
CROUTONS
1. 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 oven-proof bowls; top each serving with 1 crouton and 2 tbsp cheese. Broil 2 minutes or until cheese is melted.