Cream of Tomato Soup with Pesto

Name: Cream of Tomato Soup with Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps basil pesto; 411 grams diced tomatoes with juice; 32 fluid ounces (32 fluid ounce) container chicken broth; 237 milliliters half-and-half cream; 6 servings salt and pepper to taste

Cream of Tomato Soup with Pesto might be a good recipe to expand your soup recipe box. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 102 calories. This gluten free, primal, fodmap friendly, and whole 30 recipe serves 6. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up basil pesto, canned tomatoes, half-and-half cream, and a few other things to make it today.

Instructions

Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/

Ingredients you will need

Chicken Broth

Equipment you will use

Sauce Pan

Pour in both cans of the tomatoes, and return to a simmer.

Ingredients you will need

Tomato

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 you will need

Salt And Pepper