Tomato Soup with Basil Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 (32 fluid ounce) container chicken broth1 (14.5 ounce) can diced tomatoes with juice1 (14.5 ounce) can diced tomatoes with garlic and onion1 cup half-and-half creamsalt and pepper to taste2 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.
Number of Servings: 6
Recipe submitted by SparkPeople user PRINCESSANNIE12.
Number of Servings: 6
Recipe submitted by SparkPeople user PRINCESSANNIE12.
Nutritional Info Amount Per Serving
- Calories: 95.6
- Total Fat: 7.6 g
- Cholesterol: 19.5 mg
- Sodium: 781.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.7 g
- Protein: 2.9 g
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