Tomato-Onion Soup

1. 1

   Process tomatoes in a blender or food processor until smooth, stopping to scrape down sides.

2. 2

   Melt 1/4 cup butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 30 to 40 minutes or until golden brown. Stir in pureed tomatoes, beef consomme, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes.

3. 3

   Ladle soup into 8 ovenproof bowls; top with bread slices, and sprinkle evenly with cheeses.

4. 4

   Broil, 5 1/2 inches from heat, 3 minutes or until cheese is browned and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.