Rating: 4.5 stars 4.3
84 Ratings
  • 5 star values: 50
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 (1 1/4 cup) servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.

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  • 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.

Nutrition Facts

125 calories; protein 4.5g; carbohydrates 9.4g; fat 7.9g; cholesterol 20.3mg; sodium 1209.8mg. Full Nutrition
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