Tuesday, January 29, 2013

Tuscan Tomato Soup

Tuscan Tomato Soup

Makes 1 gallon 40 min, 
15 prep 


3 tablespoons olive oil 
2 large onions, chopped
5 cups diced, peeled and seeded tomatoes (or 3 14 oz cans) 
2 cups chicken stock 
2 cups whipping cream 
1 cup basil pesto 
2 T sugar salt and pepper to taste 


Heat oil in a medium large soup pot 
Add onions and cook over medium-low heat until completely translucent 
Add tomatoes and bring to a simmer. 
Add chicken stock. 
Bring to a simmer and allow to simmer for 15 minutes. 
Add whipping cream. 
Add pesto. 
Blend to desired consistency with hand blender, food processor or blender. 
Adjust seasoning with salt and pepper.
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