Saturday, May 1, 2010

Pesto Tomato Soup #60

Kroger had lots of fresh basil the other day, which is unusual, so I grabbed some to make some pesto.  I just happened to see this recipe on another cooking blog today and had all the ingredients.

The case:
1 onion-diced
2 gloves garlic-minced
1 1/2 Tb extra virgin olive oil
1 (32 fluid ounce) container chicken broth
2 (14.5 ounce) can diced tomatoes with juice
1 cup half-and-half cream or evaporated milk
salt and pepper to taste
2 tablespoons basil pesto

1.  Saute onion and garlic in the olive oil in a dutch oven or heavy soup pot, over medium to medium high for about 10 minutes. Stirring often until onion is tender.
2.  Pour chicken broth and both cans of tomatoes into a large saucepan, and bring to a boil.
3.  Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes.
4.  Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

The ruling:
This was good, but not as good as the Neelys.  I would make this again if I just wanted to make a quick tomato soup.

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