Cream of Tomato Soup with Pesto

By johandi

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

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