Prepared by Chef Kent Andersen from Chef’s Table in Orem, UT- modified by Jane Maynard (www.thisweekfordinner.com)
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes (original recipe: 5 Cups Diced and Seeded Tomatoes)
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto ** I use 1/2 cup instead. 1 cup was a little too overpowering for us.
- Salt and Pepper, to taste
Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.
Add whipping cream. Add pesto.
Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.
*We made thick grilled cheese sandwiches to dip in the soup. Yum!
*Note - I learned the hard way - wait until it cools to blend it! But you probably already knew that it'd explode all over your kitchen if you didn't :)
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