Pesto Tomato Soup

Hey everyone,

I just made some very good soup for dinner last night– Pesto Tomato Soup. It was so easy! First, I sauteed 1 medium onion (chopped) and 1/2t. salt in 3T. of butter for about 10 minutes over medium-low heat. Next, I added one can (14.5 oz.) of diced tomatoes and one 14 oz. can of low sodium, lowfat chicken broth. I brought this to a boil, turned the heat to low, and let it simmer for 20 minutes. After 20 minutes, I removed the pot from the heat and used my hand blender to zip up the soup into a puree. A blender would work, but I don’t like trying to transfer hot soup around. 🙂 After the soup was thoroughly ‘zipped’, I added 2T. of pesto (frozen in my freezer) and stirred until it was completely melted into the soup. You may also add 1/2c. cream to add to the mouthfeel if you’d like a silkier texture. I served it with some whole wheat bread I made eariler that day. Soooo good! Once I figure out where my camera cable is, I can start posting pics of the food for you to enjoy.

Ralfie, my 15-week old Shih tzu, slept on the kitchen rug while I cooked. He loves it when I’m inthe kitchen and stay in the same area. Such a cutie! We got lots of heavy, wet snow yesterday. I let Ralfie and one of the kitties (Charlie) out at about 8pm and noticed it was very slick. Charlie was puzzled when he walked down the driveway and suddenly found himself sitting down instead of standing. He puffed his tail and came running back in– did not like the ice at all. Ralfie just jumped from the sidewalk onto the snow and jumped through the snow.

Have a great day! I’ll post again when I make something else really yummy!

Josie

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