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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tomato juice gives extra flavor to this wonderful soup that is so quick and easy to prepare, comments Clara Honeyager of Mukwonago, Wisconsin. I found the recipe many years ago in a tomato recipe book of my mother's and have shared it with many people. Ingredients:
4 cups thinly sliced onions |
1 garlic clove, minced |
2 tablespoons butter |
1 can (46 ounces) tomato juice |
2 teaspoons beef bouillon granules |
3 tablespoons lemon juice |
2 teaspoons dried parsley flakes |
2 teaspoons brown sugar |
6 slices french bread, toasted |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
2. Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly. Yield: 6 servings.
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