3 tablespoons olive oil
2 large onions, chopped
5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)
2 cups chicken stock
1 1/2 cups whipping cream
1 cup basil pesto
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.
*Garnish with shaved Parmesan cheese and homemade sour dough croutons!
** recipe makes 1 gallon of soup