Italian Tomato Soup with Pesto-Cheese Toasts

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  • 10 min prep time
  • 15 min total time
  • 6 ingredients
  • 4 servings

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

Directions

  1. 1 In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling.
  2. 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. 3 Into 4 soup bowls, ladle soup. Top each serving with bread slice.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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