Tomato Soup with Pesto

recipe
total time: 9 minutes

Yield:

8 (1-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 132
Caloriesfromfat 20 %
Fat 3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.3 g
Carbohydrate 23.8 g
Fiber 1.3 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 608 mg
Calcium 0.0 mg

Ingredients

4 (10 3/4-ounce) cans low-sodium tomato soup
3 cups water
1/2 cup plain low-fat yogurt
2 tablespoons pesto

Preparation

Combine 4 (10 3/4-ounce) cans low-sodium tomato soup and 3 cups water in a saucepan; cook over medium heat until thoroughly heated. Combine yogurt and pesto, stirring well. Drizzle 1 tablespoon pesto mixture over each serving.