Linda'S Baked Tomato Soup

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Toast bread on a cookie sheet until it is light brown. Remove from oven and set aside. May butter bread lightly before toasting, if desired.

3. 3

   Saute onion and garlic in olive oil (or melted butter) in a large skillet until translucent, about 5-7 minutes.

4. 4

   Peel and core tomatoes. (Can also seed the tomatoes if you wish.) Chop into large pieces and add to skillet. Cook until tomatoes are soft.

5. 5

   Pour tomato mixture into four 8-ounce oven-safe ramekins. (Pyrex works well.) Place toasted bread slice on top of each ramekin and add cheese.

6. 6

   Bake until the tomatoes are heated through and the cheese is melted and has a few light brown spots, about 20 minutes. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.