Cheese-Topped Tomato Soup

Cheese-Topped Tomato Soup

Serve up this warm and comforting tomato soup with a cheesy crouton for a perfect meal.

25 min. prep time
8 servings
151 Rating


8 (1 1/2-inch thick) slices French bread
2 (14-ounce) cans chicken broth
1 (28-ounce) can diced tomatoes
1 (24- to 26-ounce) jar tomato basil pasta sauce
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons chopped fresh basil leaves


Heat broiler.

Place baguette slices onto ungreased baking sheet. Broil 4-6 inches from heat, turning once, 2-4 minutes or until lightly browned; set aside.

Combine chicken broth, tomatoes, pasta sauce, salt and sugar in 4-quart saucepan. Cook over high heat, stirring occasionally, until mixture comes to a boil.

Reduce heat to low. Add half & half and basil. Cook until heated through. Do not boil.

Ladle soup into oven-proof bowls. Top each bowl with 1 slice toasted baguette and 1 slice cheese. Broil, 4-6 inches from heat, 1-2 minutes or until cheese is melted and golden brown. Serve immediately.

Nutrition Facts (1 serving)

Calories: 460

Fat: 11g

Cholesterol: 25mg

Sodium: 1900mg

Carbohydrates: 70g

Dietary Fiber: 6g

Protein: 19g

Recipe #15798©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

Delicious I used low sodium broth and tomatoes came out nice.

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