2 T. olive oil
2 large onions, chopped
3 (14oz) cans of diced tomatoes or 5 cup fresh chopped tomatoes
2 cups chicken broth (or other broth)
1 (12 oz) can of evaporated milk (or substitute, such as lite coconut milk)
1 cup basil pesto
salt and pepper, to taste
Heat oil in a large pot. Add the onions and cook over medium-low heat until slightly soft and translucent. Add diced tomatoes and bring to a simmer. Add broth. Bring tomatoes and broth to a simmer and cook for 15 minutes. Add evaporated milk (or substitute) and pesto.
Puree soup to desired consistency with hand blender, food processor or blender (Be extremely careful when blending! If using a blender or food processor- process in small batches to avoid steam build up and explosion. Use hot pad or folded towel to hold lid down while processing).
Adjust seasoning with salt and pepper
Makes 6 to 8 servings
Courtesy Lisa Rice
Adapted from The Chef's Table Restaurant/Provo
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