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Tomato-onion Soup

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“I love soup on a frosty winter day. We have just had 13 inches of snow and this was a tasty treat. I didn't have dry sherry, so I used a white wine instead.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Process tomatoes in a food processor until smooth. Scrape down sides frequently.
  2. Melt butter in a heavy pot over medium-high heat. Add onions and cook until golden brown. Stir in pureed tomatoes, beef consomme', wine, rosemary & oregano.
  3. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  4. Ladle the soup into 8 ovenproof bowls, top with bread slices and sprinkle evenly with the cheeses. Broil 5-6 inches from the heat until cheese is evenly browned and bubbly.

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