Creamy Tomato Soup with Pesto

Hey ladies - here is my contribution this week!

Creamy Tomato Soup with Pesto

1 onion-diced
2 gloves garlic-minced
1 ½ T. extra virgin olive oil
4 c. chicken broth
2 (14.5 ounce) can diced tomatoes with juice
1 c. half-and-half cream or evaporated milk
salt and pepper to taste
2 T. basil pesto

1. Saute onion and garlic in the olive oil, over medium to medium high for about 10 minutes. Stirring often until onion is tender.
2. Puree tomatoes.
3. Pour chicken broth and tomatoes into a large saucepan; bring to a boil.
4. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes.
5. Season with salt and pepper to taste.
6. Ladle into bowls, and swirl in a spoonful of pesto before serving.

I found this on The Sister's Cafe. These ladies always seem to know what good food is!

I think this would be so fun served in a bread bowl, though I've never been that adventurous - yet.

This is fun! Thanks for doing this, Ashley! I can't wait to try some of the other recipes!

Until next time,

Mary