Tuscan Tomato Soup

This recipe is from Kent Anderson when he was the head chef of Chef's Table in Orem (he is now head chef of La Jolla Groves in Provo). He gave it to us for the Timpanogos Storytelling Festival cookbook and it was an instant favorite. When you have an abundance of garden tomatoes (and an extra hour), it's a great use for them. However, when it's winter time, or you are short on time, use canned tomatoes.

3 T. olive oil

1 lg. onion, small dice

5 c. diced, peeled and seeded fresh tomatoes (or canned w/o liquid)

1 sm. can tomato paste

3 c. chicken stock

1 ½ c. heavy whipping cream (fat free ½ & ½ works too)

1 c. basil pesto (I use Costco & freeze the rest)

salt and pepper to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto.  Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender). Return to stock pot. Adjust seasoning with salt and pepper. Makes 1 gallon.