Tuscan Pesto Tomato Soup

I love it when Tyler tells us stories about when he was growing up. He had the best childhood! Years ago, I was thinking about how he grew up eating cheese toast with tomato soup. I never had it growing up, but it put me in a mood to create a recipe for a really good, homemade tomato soup that I could make for my family and carry on the tradition. 

This tomato soup recipe really hits the spot, especially when it's cold outside! Serve it with homemade sourdough croutons and cheese toast. It's comfort food at it's best!

Tuscan Pesto Tomato Soup

INGREDIENTS:

• 3 Tablespoons olive oil
• 1 onion, diced
• 3 (14oz) cans diced tomatoes, undrained
• 2 cups chicken stock
• 1 teaspoon dried parsley
• 1/2 cup heavy whipping cream
• 1 cup basil pesto
• salt and pepper to taste
• Homemade Sourdough Croutons (optional)
• shaved parmesan cheese (optional)

DIRECTIONS:

1. 1. Heat oil over medium-low heat in a large pot.
2. 2. Add diced onions and cook until translucent.
3. 3. Add tomatoes and bring to a simmer.
4. 4. Add chicken stock and parsley. Bring to a simmer and simmer for 15 minutes.
5. 5. Add heavy whipping cream and pesto.
6. 6. Pour soup into a blender and blend until you get the desired consistency. You may need to do this in two batches, OR use and immersion blender.
7. 7. Return to pot and add salt and pepper to taste.
8. 8. Garnish individual servings with Homemade Sourdough Croutons and shaved parmesan cheese.