Tuscan Tomato Soup

This fall my favorite thing to eat has been Panera's creamy tomato soup with their Napa Almond chicken salad sandwich...delicious. I was thrilled to find this recipe for tomato soup.

I altered the recipe a bit. I used 2 large cans of tomatoes (1 crushed and 1 diced). I'm not a huge onion fan so I only used a half of an onion. I also just used about 1/4 of a cup of the heavy whipping cream... ENJOY!

Tuscan Tomato Soup

courtesy of Our Recipe Club blog

tablespoons olive oil

2 large onions, chopped

5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)

2 cups chicken stock

1 1/2 cups whipping cream

1 cup basil pesto

salt and pepper, to taste

Heat oil in a medium large soup pot.

Add onions and cook over medium-low heat until completely translucent.

Add tomatoes and bring to a simmer.

Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

Add whipping cream. Add pesto.

Blend to desired consistency with hand blender, food processor or blender.

Adjust seasoning with salt and pepper.

*Garnish with shaved Parmesan cheese and homemade sour dough croutons!

** recipe makes 1 gallon of soup