Cream of Tomato Soup with Pesto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot. Ingredients:
1 (32 fluid ounce) container chicken broth |
1 (14.5 ounce) can diced tomatoes with juice |
1 (14.5 ounce) can diced tomatoes with garlic and onion |
1 cup half-and-half cream |
salt and pepper to taste |
2 tablespoons basil pesto |
Directions:
1. Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
2. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.
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