My daughter chided me yesterday for not having added a new recipe lately. So, this is for her.
On Fridays, we alternate pizza night with soup night. So tonight I decided to make some great cheesy bread -- Gruyère-Stuffed Crusty Loaves . Our version was stuffed with extra sharp cheddar instead of gruyere. Delicious! The soup -- a very simple tomato soup.
1 finely chopped onion
2 finely chopped cloves of garlic
2 slices prosciutto, diced
2 large cans Muir Glen Fire Roasted crushed tomatoes
1 cup red wine
2 cups water or stock
salt and pepper to taste
chopped fresh basil
1 1/2 T. butter
1 T. olive oil
Saute onions, garlic, and prosciutto in a large sauce pan. Stir until onions are translucent. Add tomatoes, water and wine. Add salt and pepper.
Allow soup to simmer while the bread bakes -- about 30 minutes.