Jo's Baked Garlic Soup
Yield
4 - 6 ServingsPrep
10 minCook
75 minReady
85 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomatoes
fresh, diced |
|
| 15 | ounces |
chickpeas (garbanzo beans)
undrained |
|
| 4 | each |
yellow summer squash
sliced |
|
| 2 | large |
onions
sliced |
|
| ½ | x |
green bell peppers
diced in cups of white wine, dry |
*
|
| 4 | cloves |
garlic cloves
fresh, minced |
|
| 1 | each |
bay leaves
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 ¼ | cups |
monterey jack cheese
grated |
|
| 1 | cup |
romano cheese
grated |
*
|
| 1 ¼ | cups |
heavy whipping cream
or whipping cream |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomatoes
fresh, diced |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
undrained |
|
| 4 | each |
yellow summer squash
sliced |
|
| 2 | large |
onions
sliced |
|
| 0.5 | x |
green bell peppers
diced in cups of white wine, dry |
*
|
| 4 | cloves |
garlic cloves
fresh, minced |
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
basil
|
*
|
| 1 | each |
bay leaves
|
*
|
| 296 | ml |
monterey jack cheese
grated |
|
| 237 | ml |
romano cheese
grated |
*
|
| 296 | ml |
heavy whipping cream
or whipping cream |
|
Directions
Generously butter inside of 3-quart baking dish .
Combine all ingredients, except cheese and cream, in dish.
Cover and bake for 1 hour at 375℉ (190℃).
Stir in cheeses and cream, lower heat to 325℉ (160℃) and bake 10 to 15 minutes longer.
Do not allow to boil.
