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Annette's Tuscan Tomato Soup Edit Tags: SoupsIngredients:- 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 ½ 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
- ¼ teaspoon pepper
Directions:
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Heat oil in a medium large pot.
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Add onions and cook over medium-low heat until completely translucent.
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Add tomatoes and bring to simmer.
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Add Chicken broth.
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Bring to a simmer for 15 minutes.
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Add Basil pesto.
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Then add whipping cream.
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Keep heat low.
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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. )
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Heat until desired temperature.
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Serve with fresh shredded parmesan cheese and hard crusted French bread.
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