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Wednesday, January 5, 2011

Tuscan Tomato Soup

recipe from Chef's Table restaurant in Orem, UT

3 tablespoons olive oil
2 small-medium onions, small dice
5 cups diced & seeded tomatoes (or 3 14.5-oz. cans diced tomatoes, slightly drained)
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt & pepper to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely transluscent. Add tomatoes and warm to a simmer. Add chicken stock and bring to simmer. Simmer for 15 minutes to allow for interchange of flavors.

Add whipping cream and pesto. Blend to desired consistency in food processor or blender, or with immersion blender. Adjust seasoning with salt and pepper.

Serve with warm bread or grilled cheese sandwiches.

*Becca's notes: I use cans of fire-roasted tomatoes (Hunt's brand) when I make this soup. I like the depth of flavor they add, plus the little bits of black roasted tomatoes make the soup look more interesting.

*I’ve made this with homemade pesto, and also with a store-bought version from Sam’s Club. I’ve had good luck freezing pesto, so if I buy Sam’s 22-oz. jar I freeze the extra in 1 cup amounts for this soup and in ice cube trays for pasta sauce.