3 Tbsp. butter
1/2 - 3/4 cup minced onion
3 cloves garlic, minced
4 Tbsp. flour
1 tsp. dried Italian seasoning or dried oregano
Salt & Pepper to taste
46 oz. can tomato juice (I used Red Gold)
3-4 Tbsp. tomato paste (I used the double strength from the tube)
2-3 Tbsp. sugar
For creamy version add 1 c. warmed milk or 1 Tbsp sour cream per serving
Melt butter in a large Dutch oven. Saute onion and add garlic and cook until soft. Add flour one Tablespoon at a time and stir. Add Italian seasoning, salt and pepper, then add tomato juice all at once. When almost boiling, add the tomato paste and sugar. Adjust seasonings. Warm milk slightly, then add to the tomato soup for a creamy version. If you don't like creamy tomato soup, you can skip the warmed milk. Do not boil, but keep warm. Instead of milk: swirl in 1 Tbsp sour cream once you put soup in your bowl.
1 large baguette, cut into fourths and then in half
Asiago cheese, grated
Parmesan cheese, grated.
Place sliced bread on a baking pan. Butter generously and sprinkle with garlic. Add cheese on top -- as much or as little as you'd like.
Broil bread for a few minutes until cheese is melted and bread is toasted. Watch carefully so it doesn't burn.
Cut bread into squares (I use a pizza cutter) and float on top of the soup (like croutons). If desired, sprinkle additional grated asiago cheese on top of soup.