Enjoy an Italian-style dinner with this tomato soup served with broiled pesto cheese toast. Ready in 15 minutes!
cans (14 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
can (11.5 oz) tomato juice
slices rosemary, Italian or French bread, 1/2 inch thick
tablespoons basil pesto
tablespoons shredded Parmesan cheese
In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling.
Set oven control to broil. Place bread on cookie sheet. Spread with pesto; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until edges of bread are golden brown.
Into 4 soup bowls, ladle soup. Top each serving with bread slice.
Take creative license! Turn this into a pizza soup by stirring in 1 pound of browned (drained) Italian sausage and a 2.5-ounce can of sliced mushrooms (drained) in step 1. Add a simple tossed salad with dressing, and you're good to go.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.