Cream of Tomato Soup with Pesto

Servings: 6 servings

Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot."


Ingredients


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