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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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On a chilly winterâs day, warm everyone from head to toe with a steaming pot of this veggie soup. Each bowlful is crowned with a slice of cheesy, tomato-topped toast. âDebbie Miller, Oldsmar, Florida Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
6 medium sweet onions, thinly sliced (about 6 cups) |
1/2 teaspoon minced fresh rosemary |
1/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
6 cups beef broth |
1/2 cup white wine or additional beef broth |
1 tablespoon balsamic vinegar |
1 cup grape tomatoes, quartered |
1/2 cup fresh basil leaves, thinly sliced |
1/4 cup grated parmesan cheese |
1/2 teaspoon garlic powder |
5 slices day-old french bread (1-1/2 inches thick), toasted |
5 slices part-skim mozzarella cheese |
Directions:
1. In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through.
2. Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet.
3. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately. Yield: 5 servings.
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