Yields: 1 gallon
Ingredients:
3 tablespoons olive oil
2 large onions, small dice
5 cups diced and seeded tomatoes
2 cups chicken stock
1½ cups heavy whipping cream
1 cup basil pesto
Salt and pepper to taste
Procedure:
Heat oil in a medium-large soup pot. Add onions and cook over moderately low heat until completely
translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer. Simmer
for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired
consistency in a food processor or blender. Adjust seasoning with salt and pepper.
Restaurant: La Jolla Groves
Recipe Type: Authentic
Submitted By: Kent AndersenRecipe Type: Authentic
Recipe Author: Kent Andersen, Chef and Owner
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://www.zionsbank.com/pdfs/community-SepOct-2011.pdf