1 oz. chicken broth
14 1/2 oz. tomatoes with juice, diced
tomatoes , diced
garlic
onion
1 cup Half & Half cream
salt
pepper, to taste
2 tbsp. basil pesto
Pour chicken broth into a large saucepan, and bring to a boil.
Boil until reduced by about 1/3.
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.
Sugar: 3g
:
Calcium: 74mg
Calories: 94kcal
Carbohydrates: 7g
Cholesterol: 15mg
Fat: 7g
Fiber: 1g
Iron: 1mg
Potassium: 253mg
Protein: 3g
Saturated Fat: 3g
Sodium: 170mg
Vitamin A: 389IU
Vitamin C: 7mg
