Tomato Soup with Pesto

total time: 9 minutes

Yield: 8 (1-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 20%
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.3g
  • Carbohydrate: 23.8g
  • Fiber: 1.3g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 608mg
  • Calcium: 0.0mg

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

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato Soup with Pesto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy