Sunday, November 11, 2012
My parents have been bringing out loads of my stuff from all my years and home and college, everytime they come out. In one of the boxes I came across the soup crocks that you see in the picture. I was super excited about them. I know they are generally used for french onion soup, so I knew I would have to use them for this recipe. I was excited to use them what they are made for!
This soup was really good. And actually pretty filling. Soups can sometimes not be so filling for me anyway. This was also really easy and quick to make because you can use pre-made ingredients I really enjoyed this new twist on an old favorite.
Adapted from Heather Cristo Cooks
Tomato soup (use your favorite variety)
Prepared Basil Pesto
French Bread, sliced into 1/2 inch pieces
Buffalo Mozzarella, sliced into 1/4 inch pieces
Preheat oven to 400 degrees.
Heat up your favorite tomato soup over medium heat.
Place sliced bread on a baking sheet. Drizzle with olive oil and bake 7 minutes or until bread is toasty.
Once bread is done spread each slice with pesto. Top each slice with a piece of mozzarella.
Flip oven over to broil.
Pour prepared tomato soup into oven proof crocks or bowls.
Place 2 to 3 cheese topped bread slices in each crock.
Broil for 5 minutes or until cheese is melted and bubbly.
This recipe is linked on: Foodie Friday, Link it up Thursday, Creative Thursday, Fantastic Thursday,Show and Tell Saturday, Strut Your Stuff Saturday, Foodie Friday, Kitchen Fun with my 3 Sons, Weekend Potluck, Or So she Says