Cheesy Tomato Soup

Total Time: 45 minutes / Yield: 2-3 servings

Ingredients

• 1 tbsp olive oil
• 5 cloves garlic, sliced
• 1/2 cup red onions, sliced
• 1 big can crushed tomatoes
• 1 cup beef stock or water
• 1 pc beef bouillon cube
• 1 tsp sugar
• 2 tbsp basil chiffonade
• ½ cup mozzarella cheese, grated
• 2 slices gouda cheese
• 1 tbsp parmesan cheese, grated
• Salt and freshly cracked pepper
• 2 bread bowls
• Olive oil, for brushing
• More basil, for garnish

Procedure

1. Cut the top part of the bread bowl then scoop out the white bread inside to make a bowl. Brush with olive oil and toast in an oven or toaster for 3 minutes. Cool then set aside.
2. Heat olive oil in pot over medium heat. Sauté garlic and onions for 2-3 minutes or until cooked but not browned.
3. Add crushed tomatoes, beef stock and beef cube. Add in sugar and some pepper, and boil for 3 minutes. Season to taste.
4. Add in basil and mozzarella cheese, stir for 1 minute and turn off fire.
5. Scoop soup into bread bowl. Top with 1 slice gouda cheese and 1/2 tbsp of parmesan.
6. Broil in the oven until cheese melts. Serve immediately.