Cheese-Topped Tomato Soup

Cheese-Topped Tomato Soup
15
1 Review
Serve up this warm and comforting tomato soup with a cheesy crouton for a perfect meal.
25 min
Prep Time
25 min
Total Time
8 servings

Ingredients

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® 4 Cheese Italian Blend

Directions

  1. Heat broiler.
  2. Place baguette slices onto ungreased baking sheet. Broil 4-6 inches from heat, turning once, 2-4 minutes or until lightly browned; set aside.
  3. 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.
  4. Reduce heat to low. Add half & half and basil. Cook until heated through. Do not boil.
  5. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
460
Cholesterol
25mg
Carbohydrates
70g
Protein
19g
Fat
11g
Sodium
1900mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

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

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