Tuesday, September 28, 2010

Tuscan Tomato Soup

3 tablespoons olive oil
2 large onions, finely diced
5 cups diced and seeded tomatoes
3 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt and pepper to taste

In a large soup pot, heat oil. Add onions and cook over medium heat til they are completely translucent. Add tomatoes, bring mixture to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for fifteen minutes. Stir in cream. Add pesto. Place in a food processor or blender and blend to desired consistency. Adjust seasonings to taste with salt and pepper.

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