Tuscan Tomato Soup
Prepared by Chef Kent Andersen from Chef’s Table in Orem, UT- modified by Jane Maynard (that’s me!)
Recipe type: Main Dish, Soup
  • 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
  1. 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.
  2. Add whipping cream. Add pesto.
  3. 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.
Recipe by This Week for Dinner at https://thisweekfordinner.com/tuscan-tomato-soup/