Just a quickie. Late for work but it’s tomato season and you have to try this. Quick and summer-fresh.

Fresh Chunky Tomato Soup with Pesto

1 large sweet onion, chopped

2 tablespoons butter

2 cloves garlic, minced

2 cups low-sodium chicken broth

6 large heirloom tomatoes, cored and chopped

1/4 cup fresh basil leaves

Sea salt and freshly ground balck pepper

4 teaspoons pesto

1. Cook onion in hot butter over medium heat for 4 to 5 minutes. stirring occasionally, until onion begins to soften. Add garlic. Cook and stir for 1 minute. Stir in broth, tomatoes, basil, salt, and pepper. Simmer, covered, for 25 minutes or so.

2. Cool slightly. Put half the soup in blender. Cover and blend until smooth. Stir blended soup into chunky soup in pot. Top each serving with a bit of pesto.

 

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