Ingredients
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
Preparation
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.
