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!

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Prep Time 10 min
Total Time 15 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 910mg; 910%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 4g 4% Sugars 8g 8% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 30%;
Calcium: 20%;
Iron: 25%;

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;