Total Time
Prep 15 mins
Cook 25 mins

Tomatoes, onions, pesto and cream--doesn't get any better that. A friend gave me this recipe that comes from a local upscale restaurant called Chef's Table. Excellent!

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 5 cups diced and seeded tomatoes (I used 3 14 oz. cans drained diced tomatoes-still winter where I live)
  • 2 cups chicken stock
  • 1 12 cups whipping cream
  • 1 cup basil pesto
  • salt and pepper, to taste


  1. Heat oil in a medium large soup pot.
  2. Add onions and cook over medium-low heat until completely translucent.
  3. Add tomatoes and bring to a simmer.
  4. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
  5. Add whipping cream. Add pesto.
  6. Blend to desired consistency with hand blender, food processor or blender.
  7. Adjust seasoning with salt and pepper.


Most Helpful

So I went to this Chef's Table place and that is what inspired me to make this soup! WHAT LUCK! I made my own pesto from basil that I got at the farmers market. I would have made the pesto stronger which would have given the soup a better flavor...but that was my fault. This soup was VERY GOOD!! I may next time use a fat free half and half to cut down on calories and fat. I will also use some type of strong flavor cheese to put on the top as well. Parmeasan?? THANKS!

jess_ut August 19, 2008

This was fabulous. I didn't have any prepared pesto on hand, so I fudged it with a whole lot of basil, some minced garlic, some parmesan cheese, adjusted to taste. I made this with woooonderful farmer's market tomatoes, and it was a great way to pay them homage.

TeaLeavesGreen July 09, 2008

This recipe is divine. The soup is simple to make and is guaranteed to make your tastebuds sing. To complement the rustic theme, I served it with shaved parmesan cheese on top of the soup and a loaf of crusty bread on the side - beautiful. Thanks for sharing Ridgely!

AussieCountry Kitchen July 06, 2006

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