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Easy Caprese Soup

Prep 15 min
Total 15 min
Servings 4

This soup and open-faced sandwich combo defines easy elegance. You won’t believe how easily the two-ingredient soup, made with Make-Ahead Roma Roasted Tomato Sauce and Progresso broth, comes together! MORE+ LESS-

By Betty Crocker Kitchens

February 12, 2015

Ingredients

cups frozen roasted Roma tomato sauce, thawed

cups Progresso™ reduced sodium chicken broth (from 32-oz carton)

(1-inch) slices rustic bread, cut from a round loaf

oz fresh mozzarella cheese, cut into 1/4-inch rounds, patted dry

large basil leaves, shredded

Steps

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1

In 4-quart saucepan, heat sauce and broth to simmering over medium heat. Cook 5 minutes to let flavors combine. Divide among 4 bowls.
2

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.
3

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.

Expert Tips

Want to make smaller portions? Use baguette slices, and serve the soup in ramekins or mugs.
Want a little more flourish? Drizzle a few drops of balsamic vinegar on top of the soup.