Sign In

Add Recipe

View Recipe

Title
Author
Tags Press Ctrl + Click to select multiple tags.
Ingredients One per line	3 Tablespoons olive oil 2 large onions, chopped ( I would use fresh onions for this recipe, not dehydrated) 3 (14 oz)cans diced tomatoes 2 cups chicken broth 1 1/2 cups whipping cream 1 cup Basil pesto (Costco carries this. Comes in a jar in a refrigerated section of the store but you can make your own or other stores have some that is bottled on the shelf.) 2-3 teaspoons of salt 1/4 teaspoon pepper
Directions One per line	Heat oil in a medium large pot. Add onions and cook over medium-low heat until completely translucent. Add tomatoes and bring to simmer. Add Chicken broth. Bring to a simmer for 15 minutes. Add Basil pesto. Then add whipping cream. Keep heat low. Blend to desired consistency with a hand blender. (We like it best with small little chunks left in it. When I did it in my blender, I processed it a little too long and the soup was completely smooth. It still tasted good but we liked it better when I used the hand blender right in the pan while it was heating up and left small little chunks. Somehow the texture tastes better that way. ) Heat until desired temperature. Serve with fresh shredded parmesan cheese and hard crusted French bread.
Video
Pictures

A NEW TAG | Appetizers | Beef | Beverages | Breads | Breakfast | Cakes | Candy | Cookies | Crock Pot | Desserts | Fish | Lunch/Snacks | Main Dishes | Pies | Pork | Poultry | Quick & Easy | Salads | Side Dishes | Soups | Vegetable Dishes