Creamy Tomato Basil Soup With Cheddar Croűte |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
4 cups (32 ounces) boxed tomato or tomato-herb soup |
4 cup slices ry bread, each cut into 4-inch rounds and toasted |
1 ounce part-skim sharp cheddar cheese, but into 4 slices |
3 tablespoons reduced-fat sour cream |
1/4 cup chopped fresh basil |
1/2 teaspoon freshly ground black pepper chopped fresh basil (optional) |
Directions:
1. Preheat oven to 350°. Place the soup in a large saucepan; bring to a boil. Reduce heat to low; cover and keep warm.
2. While the soup is heating, top each toasted bread round with 1 cheese slice; place on a baking pan. Bake in middle of oven until cheese is melted (about 5 minutes).
3. Add the sour cream and basil to soup. Ladle soup into bowls; top with toasts. Sprinkle with pepper and garnish with basil, if desired. Serve immediately.
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