Recipe for Baked Garlic Soup


    Baked Garlic Soup

    Yield: 4 to 6 servings

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