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.