Italian Tomato Soup with Pesto-Cheese Toasts

Italian Tomato Soup with Pesto-Cheese Toasts

Enjoy an Italian-style dinner with this tomato soup served with broiled pesto cheese toast. Ready in 15 minutes!

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

4

servings

1
cup water
2
cans (14 oz each) diced tomatoes with Italian herbs, undrained
1
can (11.5 oz) tomato juice
4
slices rosemary, Italian or French bread, 1/2 inch thick
2
tablespoons basil pesto
2
tablespoons shredded Parmesan cheese
  1. In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling.
  2. 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.
  3. Into 4 soup bowls, ladle soup. Top each serving with bread slice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 910mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 4g,
    • Sugars 8g),
  • Protein 9g;
Percent Daily Value*:
    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 Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.