Pesto Recipes: Cream of Tomato Soup with Pesto | Submitted By: DASKDS

1 (32 fluid ounce) container chicken broth1 (14.5 ounce) can diced tomatoes with juice1 (14.5 ounce) can diced tomatoes with garlic and onion1 cup half-and-half creamsalt and pepper to taste2 tablespoons basil pestoPour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. 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. Amount Per Serving  Calories: 133 | Total Fat: 8.8g | Cholesterol: 17mg Powered by ESHA Nutrient Database

Cream of Tomato Soup with Pesto

Servings Per Recipe: 6

Amount Per Serving

Calories: 133

Total Fat: 8.8gCholesterol: 17mgSodium: 1187mgTotal Carbs: 9.3g    Dietary Fiber: 1.3gProtein: 5g VIEW DETAILED NUTRITION
About: Nutrition Info

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