14.5 ounce canned tomatoes diced with juice canned
32 fluid ounce chicken broth
1 cup half-and-half cream
6 servings salt and pepper to taste
Equipment
bowl
frying pan
sauce pan
ladle
blender
immersion blender
Directions
Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/
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.
