My aunt recently sent an email to my extended family inviting everyone over for “amazing tomato soup you don’t want to miss,” or something to that effect. Well, I didn’t want to miss the soup, but I had no choice since I live nowhere near any family! I knew I had to eat this soup one way or another. Thankfully she shared the recipe, saving me a few hundred dollars in airfare.
This Tuscan Tomato Soup is very yummy. And easy to make! Quick disclaimer before you start thanking me for sharing a healthy recipe to complement your New Years diet resolutions. Um, yeah, there’s cream in it. But cream has protein and calcium, right? Are you with me, health gurus?
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes (original recipe: 5 Cups Diced and Seeded Tomatoes)
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto (Auntie Barb likes Target’s pesto better than Costco’s; I used Trader Joe’s, which was 1 oz short of a cup but still tasted great; you could always make it, I suppose)
- Salt and Pepper, to taste
- Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.
- Add whipping cream. Add pesto.
- Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.