Creamy Tuscan Tomato Soup

Creamy Tuscan Tomato Soup
This is from the Chefs Table restaurant in Provo, UT.
Recipe type: Soup
  • Ingredients
  • 3 Tbsp. olive oil
  • 2 large onion, chopped
  • 5 cups diced and seeded tomato (I used 3 14 oz. cans drained diced tomatoes-still winter where I live)
  • 2 cups chicken stock
  • 1½ cups whipping cream
  • 1 cup basil pesto
  • Salt and pepper, to taste
  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.
  5. Bring to a simmer and allow to simmer for 15 minutes.
  6. Add whipping cream.
  7. Add pesto.
  8. Blend to desired consistency with hand blender, food processor or blender.