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
Preparation
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.
