Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
125 Calories
Recipe Instructions
Step 1
Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
Step 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.
Ingredients
salt and pepper to taste
1 cup half-and-half cream
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can diced tomatoes with juice
2 tablespoons basil pesto
1 (14.5 ounce) can diced tomatoes with garlic and onion
