Pesto Recipes: Cream of Tomato Soup with Pesto

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: 125 | Total Fat: 7.9g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Cream of Tomato Soup with Pesto

Servings Per Recipe: 6

Amount Per Serving

Calories: 125

Total Fat: 7.9gCholesterol: 20mgSodium: 1274mgTotal Carbs: 9.4g    Dietary Fiber: 1.3gProtein: 4.5g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here