Baked Garlic Soup

Recipe by Sharon Mills of Henderson County. This baked garlic soup recipe won the California Garlic Festival back in the 1980s.

Combine in an oven safe soup crock:

1 (15 oz.) can diced tomatoes (or 2 fresh tomatoes)
1 can (14 oz.) drained garbanzo or white beans
1 green pepper, chopped
1 small onion, chopped
1 sliced zucchini
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon basil
Salt to taste
8 cloves of garlic, minced
1 1/2 cup dry white wine or chicken stock

Stir, cover, and bake 1 hour at 350 degrees
Add 1 cup whipping cream
1 cup Monterey Jack cheese, shredded
1 cup romano cheese

Leave uncovered and bake 10-15 minutes more. Serve with a crusty bread and salad. Makes 6 servings.