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Cheese-Topped Tomato Soup
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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

How to make

  1. STEP 1

    Heat broiler.

  2. STEP 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. STEP 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. STEP 4

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

  5. STEP 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.

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