Cream of Tomato Soup with Pesto

Cream of Tomato Soup with Pesto
  • 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


  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.

03/06/2017
Cream of Tomato Soup with Pesto, recipe PT15M PT1H 5 455 calories

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