Creamy Tomato Basil Soup With Cheddar Croute
Ingredients
- 4 cups(32 ounces) boxed tomato or tomato-herb soup
- 4 cupslices ry bread, each cut into 4-inch rounds and toasted
- 1 ouncepart-skim sharp cheddar cheese, but into 4 slices
- 3 tablespoonsreduced-fat sour cream
- 1/4 cupchopped fresh basil
- 1/2 teaspoonfreshly ground black pepper Chopped fresh basil (optional)
Preparation
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.
Prep Time:
Nutritional Information
| Calories per serving: | 173 |
|---|---|
| Fat per serving: | 4g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 1g |
| Polyunsaturated fat per serving: | 1g |
| Cholesterol per serving: | 8mg |
| Protein per serving: | 6g |
| Carbohydrates per serving: | 29g |
| Sugars per serving: | 11g |
| Fiber per serving: | 3g |
| Iron per serving: | 2mg |
| Sodium per serving: | 274mg |
| Calcium per serving: | 119mg |
No comments:
Post a Comment