Cheese-Topped Tomato Soup

• 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 Deli 4 Cheese Italian Blend

1. Heat broiler.
2. Place baguette slices onto ungreased baking sheet.
3. Broil 4-6 inches from heat, turning once, 2-4 minutes or until lightly browned; set aside.
4. Combine chicken broth, tomatoes, pasta sauce, salt and sugar in 4-quart saucepan.
5. Cook over high heat, stirring occasionally, until mixture comes to a boil.
6. Reduce heat to low.
7. Add half & half and basil.
8. Cook until heated through.
9. Do not boil.
10. Ladle soup into oven-proof bowls.
11. Top each bowl with 1 slice toasted baguette and 1 slice cheese.
12. Broil, 4-6 inches from heat, 1-2 minutes or until cheese is melted and golden brown.
13. Serve immediately.

bread, chicken broth, tomatoes, tomato basil pasta sauce, salt, sugar, fresh basil

Taken from www.landolakes.com/recipe/3751/cheese-topped-tomato-soup (may not work)