Recipes > Soups, Stews and Chili > Soup > Vegetable Soup > Tomato Soup > Cream of Tomato Soup with Pesto

Cream of Tomato Soup with Pesto

Cream of Tomato Soup with Pesto Recipe

Description

Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot.

Ingredients

  • 1 (32 fluid ounce) container chicken broth
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (14.5 ounce) can diced tomatoes with garlic and onion
  • 1 cup half-and-half cream
  • salt and pepper to taste
  • 2 tablespoons basil pesto

Instructions

  1. Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
  2. 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.

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Nutritional Information

Cream of Tomato Soup with Pesto

Servings Per Recipe: 6
Calories: 125.2
% Daily Value *
protein: 9 %
carbohydrates: 3 %
exchange other carbs:
dietary fiber: 5 %
sugars:
fat: 12 %
saturated fat: 18 %
cholesterol: 7 %
vitamin a iu: 23 %
niacin equivalents: 3 %
vitamin b6: 1 %
vitamin c: 18 %
folate: 1 %
calcium: 11 %
iron: 15 %
magnesium: 2 %
potassium: 4 %
sodium: 48 %
thiamin: 1 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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