Pour 1 cup broth into a large saucepan; add garlic; bring to a boil. Cover; simmer 15 minutes. Pour into a blender. Add tomato, salt, pepper and thyme; blend until smooth. Return blended mixture to pan; add remaining broth. Bring to a boil. Simmer, uncovered 15 minutes. Beat egg whites with a fork until frothy; gradually add to soup. Mix well; cook five minutes more. Ladle into bowls; sprinkle each serving with 1 tablespoon cheese. Adapted from a dish served at Canyon Ranch, Tucson, Arizona Indianapolis Star 7 June 1995 MM Format by John Hartman Indianapolis, IN