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Creamy Tomato Basil Soup With Cheddar Croűte

Photo: Melissa Punch; Styling: Scott Horne/
Prep time 10 mins
Cook time 5 mins
Yield Makes: 4 servings (Serving size: 1 cup soup and 1 cheese toast)


  • 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)

Nutrition Information

  • calories 173
  • fat 4 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 1 g
  • cholesterol 8 mg
  • protein 6 g
  • carbohydrate 29 g
  • sugars 11 g
  • fiber 3 g
  • iron 2 mg
  • sodium 274 mg
  • calcium 119 mg

How to Make It

  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.