cream of tomato soup with pesto

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• pour chicken broth into a large saucepan, and bring to a boil. boil until reduced by about 1/3.
• 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.