Tuscan Tomato Soup
- Reviews 3
Ready In: 40 mins
Yields: 1 gallon
Ingredients
- 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 1⁄2 cups whipping cream
- 1 cup basil pesto
- salt and pepper, to taste
Directions
- Heat oil in a medium large soup pot.
- Add onions and cook over medium-low heat until completely translucent.
- Add tomatoes and bring to a simmer.
- Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
- Add whipping cream. Add pesto.
- Blend to desired consistency with hand blender, food processor or blender.
- Adjust seasoning with salt and pepper.
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