Instructions: Scoop pulp and juices from tomato skins into large bowl. Discard skins.

Heat oil in large saucepan over medium heat. Add garlic and saute just until it begins to brown, 1 minute. Add tomatoes with juices, broth and water, cover and simmer 15 minutes.

Stir in pesto, then add bread. Bring back to simmer and add salt and pepper to taste.

Divide among 4 large soup plates or bowls and top each with 1/4 cup cheese.

This recipe yields 4 servings.

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