Creamy Tomato Soup with Pesto

Creamy Tomato Soup with Pesto

Time: 30-40 minutes

Makes: 4-6 servings

From: The Sisters Cafe

Ingredients:

1 onion-diced

2 gloves garlic-minced

1 ½ Tablespoon extra virgin olive oil

1 container (32 fluid ounce) chicken broth

2 can (14.5 ounce) diced tomatoes with juice

1 cup half-and-half cream or evaporated milk
1-2 cans tomato soup

salt and pepper to taste

2-4 tablespoons basil pesto

Directions

Sauté onion and garlic in the olive oil in a heavy soup pot, over medium to medium high for about 10 minutes. Stirring often until onion is tender.

Pour chicken broth and both cans of tomatoes into a large saucepan, and bring to a boil. Add 1 can tomato soup. Simmer for 5 minutes. Pour in the half-and-half, and turn heat to low and cook for another 5 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. If it is not thick enough add another can of tomato soup. Stir in pesto to taste just before serving. Serve warm.