Creamy Tomato Basil Soup With Cheddar Croűte

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)

Preparation

1. 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. 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. 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.