Creamy Tomato Soup & Cheesy French Bread

Melt butter in a large pot over medium heat.

Add crushed tomatoes and simmer for 15 minutes.

Stir in milk and heat gently for 5 minutes until the soup is warmed through and creamy. Do not boil.

While the soup is heating, place mozzarella slices on baguette pieces.

Bake baguette slices at 400°F for 8–10 minutes until the mozzarella is melted and golden.

Serve warm cheesy bread alongside the creamy tomato soup.