Creamy Tomato Basil Soup With Cheddar Croűte

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4 cups (32 ounces) boxed tomato or tomato-herb soup

4 cup slices ry bread, each cut into 4-inch rounds and toasted

1 ounce part-skim sharp cheddar cheese, but into 4 slices

3 tablespoons reduced-fat sour cream

1/4 cup chopped fresh basil

1/2 teaspoon freshly ground black pepper Chopped fresh basil (optional)

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