submitted by Melanie
Printable recipe here
2 gloves garlic-minced
1 1/2 Tb extra virgin olive oil
1 (32 fluid ounce) container chicken broth
2 (14.5 ounce) can diced tomatoes with juice
1 cup half-and-half cream or evaporated milk
salt and pepper to taste
2 tablespoons basil pesto
Saute onion and garlic in the olive oil in a dutch oven or heavy soup pot, over medium to medium high for about 10 minutes. Stirring often until onion is tender.
Pour chicken broth and both cans of tomatoes into a large saucepan, and bring to a boil. 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.