Tomato Pesto Soup
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 large onion, diced
- 2 28- oz cans diced tomatoes with basil
- 2 cups chicken broth, or 2 cups water with 1 tbsp chicken bouillon
- 1/2 cup basil pesto, store-bought or homemade
- salt and pepper, to taste
Instructions
- To make the soup, heat a large pot over medium heat. Melt the butter with the olive oil and sauce the onion until soft and lightly browned, about 5 minutes. Add the tomatoes and broth and simmer for 20-30 minutes. Stir in the pesto. To finish the soup, blend with an immersion blender until smooth and season with salt and pepper.