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?
Tuscan Tomato Soup
Prepared by Chef Kent Andersen from Chef’s Table in Orem, UT- modified by Jane Maynard (that’s me!)
- 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.