Fresh-Tomato Soup Au Gratin

Ingredients

• 2 ounce diagonally bread french cut
• 1  garlic clove cut in half
• 2 cups milk 1% low-fat
• 0.3 cup onion finely chopped
• 1 Dash pepper black
• 0.5 teaspoon salt 
• 1 teaspoon stick margarine 
• 2 ounces swiss cheese shredded reduced-fat reduced-sodium such as Alpine Lace
• 2.8 pounds tomatoes seeded chopped

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• blender
• broiler

Directions

1. To prepare soup, melt butter in a large saucepan over medium heat.
2. Add onion; saut 3 minutes.
3. Add tomato; cook, covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally.
4. Place the tomato mixture in a blender, and process until smooth.
5. Combine the tomato mixture, milk, salt, and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated.
6. Preheat broiler.
7. To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted.
8. Cut each slice in half crosswise.
9. Place 1 cup soup in each of 4 ovenproof bowls; top each serving with 1 crouton and 2 tablespoons cheese. Broil 2 minutes or until cheese is melted.