3 Tablespoons Olive Oil
2 Large Onions, finely diced
5 Cups diced and seeded Tomatoes
3 Cups Chicken Stock
1-1/4 Cups heavy Whipping Cream
1 Cup Basil Pesto
salt and pepper, to taste
(Add fresh Parmesan cheese when serving)
In a large soup pot, heat oil. Add onions and cook over moderately low heat until completely translucent. Add tomatoes, bring mixture to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes. Stir in the cream. Add pesto. Place in a food processor or blender (I just use my hand blender right in the pot). Blend to desired consistency. Adjust seasoning with salt and pepper. Add Parmesan cheese on top of individual servings.
Makes about 8 large servings.
-Kent Andersen, chef/owner Chef's Table Restaurant, Orem