Makes 8 servings

This soup has an herby-tomato flavor that gives it an Italian flair.

How to Make It

Step 1

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

Step 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 consommé, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes.

Step 3

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

Step 4

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

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