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Cream of Tomato Soup with Pesto

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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."

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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

Details

Servings 6
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

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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