EASY CAPRESE SOUP

Easy Caprese Soup image

Enjoy summer's best tomatoes, no matter the time of year, with this two-ingredient recipe that goes from stovetop to tabletop in just 15 minutes. The trick? Betty's Make-Ahead Roasted Roma Tomato Sauce and Progresso chicken broth, which combine to make a deeply savory and velvety smooth soup that's worth adding to your regular rotation. Turn it into a complete meal with a slice or two of crusty, rustic bread topped with melty mozzarella and brightened up with a garnish of basil. You'll find this combo is perfect for a laid-back lunch that's nice enough for company and still appealing to all types of eaters-kids included! After all, who can resist tomato soup and "grilled cheese?"

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 5

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Ingredients

4 cups frozen roasted Roma tomato sauce, thawed
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
4 (1-inch) slices rustic bread, cut from a round loaf
8 oz fresh mozzarella cheese, cut into 1/4-inch rounds, patted dry
12 large basil leaves, shredded

Steps:

In 4-quart saucepan, heat sauce and broth to simmering over medium heat. Cook 5 minutes to let flavors combine. Divide among 4 bowls.
Meanwhile, line cookie sheet with foil. Set oven control to broil. Place bread on cookie sheet and broil with tops 6 inches from heat 1 to 2 minutes, turning once, until edges start to turn color.
Top each slice of bread with 3 pieces of the mozzarella. Broil with tops 6 inches from heat 1 to 2 minutes or until cheese melts and begins to bubble. Top cheese with basil, and place a piece of bread on top of each soup bowl.

Nutrition Facts : Calories 480, Carbohydrate 48 g, Cholesterol 50 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 12 g, TransFat 0 g