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.