Monday, March 22, 2010

Cream of Tomato Soup w/Pesto

1 (32 oz.) container chicken broth (or 14 oz. and water)
1 14.5 oz can diced tomatoes with juice
1 14.5 can diced tomatoes with garlic and onion
1 cup half and half cream
salt and pepper to taste
2 Tbs. basil pesto

I blend the two cans of diced tomatoes together while bringing the broth to boil. Once boiling, boil it until reduced by about two-thirds to one-half. Then add the blended tomatoes to the broth and return to a simmer. Pour in the half-and-half, turn the heat to low and simmer for about fifteen minutes. Season with salt and pepper and add the basil pesto once you're ready to serve. You can find it at Wal-Mart in the Italian section with the sauces and noodles, etc.

Serve with grilled cheese for a comfort meal you won't soon forget!

1 comment:

Noelle said...

thanks so much for posting this! i love this soup...we made it for dave and vonae tonight, it was a big hit!