Serve up this warm and comforting tomato soup with a cheesy crouton for a perfect meal.
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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
1/2 cup Land O Lakes® Half & Half
2 tablespoons chopped fresh basil leaves
8 (3/4-ounce) slices Land O Lakes® Italian Blend
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.
With a bowl of hearty soup and fresh bread to dip in it, you’ve got all you need for a weeknight dinner. Here are five of our favorite soup and bread recipe pairings.