Creamy Tomato Pesto Soup

 

Ingredients:

1/4 c. olive oil

1 yellow onion, diced small

3 (14.5 oz.) cans diced tomatoes

2 c. chicken stock (or vegetable)

1 1/2 c. Heavy whipping cream

1 c. Basil pesto, homemade or store-bought

Heat the oil in the bottom of a large soup pot or dutch oven. Once the oil is heated, add the onions and cook until translucent. Add the tomatoes and chicken stock. Bring to a simmer and let cook for 15 minutes. Add the whipping cream and pesto and stir until everything is combined well. Place the soup in a food processor (you might have to do this in batches) and process until smooth. Top with fresh herbs or more cream. 

 

I made this soup for my annual Halloween party, only I poured it into plastic test tubes and served them as soup shooters with mini cheese sandwiches. It was delicious!