Tomato Soup with Pesto

total time: 9 minutes

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

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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


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


  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.
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