Enjoy an Italian-style dinner with this tomato soup served with broiled pesto cheese toast. Ready in 15 minutes!
cans (14 oz each) 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.