Serves: 5
Total Calories: 393
Heat the oil in a medium/large pot. Add onion and cook over low heat until completely translucent. Add tomatoes bring to a simmer on low heat. Add chicken stock. Return to a simmer for 15 minutes on low heat. Add whipping cream and pesto. Blend in a food processor or blender. Salt and pepper to taste.
This Tuscan Tomato Soup recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.
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