Cream Of Tomato Soup With Pesto

1. 1

   Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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