Cream of Tomato Soup with Pesto recipe
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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
Nutrition Info
- 125.2 caloriescarbohydrate: 9.4 gcholesterol: 20.3 mgfat: 7.9 gfiber: 1.3 gprotein: 4.5 gsaturatedFat: 3.5 gservingSize: -sodium: 1209.8 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Cream of Tomato Soup with Pesto
Directions
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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.