Zuppa Pomodoro Di Toscano (Tuscan Tomato Soup)

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   1. Heat oil in a medium-sized, heavy-bottomed soup pot over low heat. Add the diced onions and saute until softened and translucent (do not brown).

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   2. Add the tomatoes and allow to simmer. When the tomatoes are at a simmer, add the chicken stock.

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   3. Continue simmering for about 15 minutes, giving the flavours time to combine.

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   4. Add the whipping cream and pesto. Remove from the stove and carefully pour the soup into the container of a blender or food processor and process to the consistency you desire (we enjoy the soup slightly chunky).

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   5. Pour the soup back into the pot and return to a simmer over low heat. Taste and adjust seasoning with salt and black pepper.

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   6. Serve warm accompanied by crusty Italian or French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.