INGREDIENTS:
For the Tomato Soup:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 2 cans (28 oz each) whole peeled tomatoes
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh basil, for garnish
For the Cheese and Onion Toast:
- 4 slices of crusty bread
- 2 tbsp butter, softened
- 1 small onion, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
INSTRUCTIONS:
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