Cream of Tomato Soup with Pesto
- Number of Servings: 6
Ingredients
1 (32 fluid ounce) container chicken broth 1 (14.5 ounce) can diced tomatoes with juice 1 (14.5 ounce) can diced tomatoes with garlic and onion 1 cup half-and-half cream salt and pepper to taste 2 tablespoons basil pesto
Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
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.
Serving Size: 1/6 dish
Number of Servings: 6
Recipe submitted by SparkPeople user NOT_A_WITCH1.
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.
Serving Size: 1/6 dish
Number of Servings: 6
Recipe submitted by SparkPeople user NOT_A_WITCH1.
Nutritional Info Amount Per Serving
- Calories: 84.8
- Total Fat: 7.5 g
- Cholesterol: 19.5 mg
- Sodium: 699.6 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.1 g
- Protein: 2.4 g
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