loveandlemons5.0
Baked Tomato Cheese & Bread Soup
A grilled cheese and tomato soup all in one, this layered cheese and bread baked tomato soup is comfort food perfect for a cold winter day.
👥 6 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 10 min🔥 Cook: 1h 45m👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●whisk
- ●casserole dish
📝 Preparation Steps
1
In a large, deep pan over medium heat, sauté the onion and garlic in the butter until the onion is translucent, 5 to ⏱️ 7 minutes. Add the flour and stir well for one minute to make a roux.
medium onion, chopped1butter2 tablespoonsflour2 tablespoons
2
Add the tomato paste, salt, oregano, marjoram, and thyme and mix well. Add the crushed tomatoes and stir to combine. Add the water, cover, and simmer for one hour.
water6 cups
3
Add a little of the hot liquid to the egg yolk, then whisk into the soup.
egg yolk, slightly beaten1
4
In a deep pan or casserole dish (or individual dishes if you wish), layer half of the bread and sprinkle with ⅓ of the cheese. Add the remaining bread and sprinkle with ⅓ of the cheese. Add the soup and top with remaining ⅓ cheese.
5
Bake ⏱️ 45 minutes at 325 degrees or until bubbly. Cheese should be nicely browned.
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