Chef's Table Tomato Soup

I puree this in the blender until it is very smooth. Serve with cheese sandwiches, crackers, etc.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 2 1/2 cups diced and seeded tomatoes (or 3 14 oz. cans drained diced tomatoes)
• 1 cup chicken stock
• 3/4 cup whipping cream
• 1/2 cup basil pesto
• salt and pepper, to taste

Directions

1. Heat oil in a medium large soup pot. Add onions and cook over medium-low heat until completely translucent.

2. Add tomatoes and bring to a simmer.

3. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

4. Add whipping cream. Add pesto.

5. Blend to desired consistency with hand blender, food processor or blender.

6. Adjust seasoning with salt and pepper.