· 1 large Vidalia onion, finely chopped
· 3 tbsp butter
· 3 cloves garlic, finely chopped
· 2 celery stalks (the middle ones with leaves), finely chopped
· 6 fresh basil leaves, cut into thin strips
· 1 14-oz bottle of V8 or tomato juice
· 3 cups beef broth
· 1/2 teaspoon sugar
· 8 ounces dry vermicelli pasta (a little less than half a box or package)
· 4 slices of bread, toasted
· 4 slices of provolone
· 4 slices of mozzarella
· 1 cup yellow cheddar, grated
· 1 cup Parmesan, grated
· Salt and pepper
- 1.
In a large saucepan, melt the butter over medium heat.
- 2.
Add the onion, celery, and basil, and season with salt and pepper. Sauté until the vegetables are lightly browned.
- 3.
Add the garlic and cook for 1 minute.
- 4.
Add the beef broth, V8 (or tomato juice), and sugar, and bring to a boil.
- 5.
Add the vermicelli and cook according to the cooking time indicated on the package.
- 6.
Adjust the seasoning.
- 7.
Toast the slices of bread.
- 8.
Pour the soup into oven-safe ramekins.
- 9
Place the bread slices on top, pressing them slightly into the bowls. Add the mozzarella and provolone slices, the grated yellow cheddar, and finish with the grated Parmesan.
- 10.
Place the bowls in the oven at broil until the cheese mixture is golden brown. Watch carefully, as they brown quickly.
Enjoy !
