Chunky Tomato Soup with Cheesy Toast
1 baguette, sliced into ¾-inch pieces
Olive oil for drizzling
½ tsp garlic powder
1 - 1½ cups shredded Italian cheese blend
Chopped fresh parsley and basil for garnish (optional)
Freshly ground black pepper
4 cans Amy’s Chunky Tomato Bisque
Turn the oven on to broil. Lay out the slices of baguette on a sheet pan, drizzle lightly with olive oil and sprinkle with garlic powder.
Place under the broiler for about 1-2 minutes or until the slices just start to get golden brown.
Pour warm Amy’s Chunky Tomato Bisque into oven-safe bowls and place bowls onto a cookie sheet.
Top each soup with 3-4 toasted baguette slices, sprinkle with Italian cheese blend, then set back under the broiler until the cheese is bubbly and golden brown.
Be careful when removing the soups from the oven – the bowls will be very hot!
Sprinkle each soup with freshly chopped basil, parsley and black pepper to serve.