Baked Tomato Mushroom Soup

• unsalted butter↗1⁄4 lb
• onions, chopped↗5 lbs
• minced garlic1⁄4 cup
• mushroom, sliced↗1 lb
• low sodium beef broth↗32 fluid ounces
• water↗32 fluid ounces
• tomatoes, chopped↗5 lbs
• thyme leaves, chopped↗1⁄4 cup
• salt↗
• pepper, to taste↗

Step-by-step instructions

1. 1

   Preheat a heavy soup pot over medium heat.

2. 2

   Sauté onions and garlic until onions are just beginning to brown.

3. 3

   Add mushrooms and continue cooking until the mushrooms are soft.

4. 4

   Add beef stock and water and bring to a boil, then reduce heat to simmer.

5. 5

   Add chopped tomatoes, thyme, salt and pepper, and simmer to allow flavours to develop.

6. 6

   Ladle into oven-proof soup bowls, top with bread croutons and cheese.

7. 7

   Bake until the cheese is melted.

8. 8

   Serve at once.

9. 9

   ***Recipecan easily be halved, and leftovers freeze extremely well.