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 calories
carbohydrate: 9.4 g
cholesterol: 20.3 mg
fat: 7.9 g
fiber: 1.3 g
protein: 4.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1209.8 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 (1 1/4 cup) servings

Recipe Note

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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