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Italian Tomato Soup with Pesto-Cheese Toasts

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By Betty Crocker Kitchens
Updated Feb 21, 2017
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Enjoy an Italian-style dinner with this tomato soup served with broiled pesto cheese toast. Ready in 15 minutes!

Italian Tomato Soup with Pesto-Cheese Toasts

  • Prep Time 10 min
  • Total 15 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 1 cup water
  • 2 cans (14 oz each) Muir Glen™ organic 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

Instructions

  • Step 
    1
    In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling.
  • Step 
    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.
  • Step 
    3
    Into 4 soup bowls, ladle soup. Top each serving with bread slice.

Nutrition

260 Calories
7g Total Fat
9g Protein
39g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
910mg
38%
Potassium
640mg
18%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
15%
Sugars
8g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
20%
20%
Iron
25%
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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