Tomato Pesto Soup Recipe

Judy Parry

Tomato Pesto Soup

2 white onions, chopped

2 T. Olive oil

#10 can of whole tomatoes, undrained

1 t. salt

22 oz. Basil Pesto (Costco size)

2 c. cream

2 T. chicken bouillon granules

In a large soup pot, brown onions in the olive oil.  Add the #10 can of tomatoes and simmer for about 20 minutes.  Blend with an immersion blender to smooth. 

Add salt, pesto, cream and bouillon.  Simmer and enjoy with a good, crusty bread!  Delicious!