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
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.
* 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
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.
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