Better than Canned Tomato Soup

Ultimate kiddo compliment: “Mama, your homemade tomato soup tastes *just* like the stuff from a can!”

My adaptations can be found below!

Cream of Tomato Soup

• 1 tablespoons butter
• 1 medium onion, sliced
• 2 cloves garlic, diced
• 1 carrot, diced
• Salt and freshly ground black pepper to taste
• 4 cups peeled, seeded, and chopped tomato (canned is fine; include the juices) I did a combo of both
• 1 tablespoon homemade pesto (or more to taste)
• 1-2 cups chicken stock
• 1 cup cream or half-and-half or milk

1. Put the butter in a large, deep pot over medium heat. When hot, add the onion, garlic and carrot. Sprinkle with salt and pepper and cook, stirring, until the onions begins to soften, about 5 minutes.
2. Add the tomato and pesto and cook, stirring occasionally, until the tomato breaks up, 10 to 15 minutes. Add the stock, stir, and cook until hot, then adjust the heat and simmer until the flavors meld, about 5 minutes. (At this point you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.) Taste and adjust the seasonings.
3. Add the cream to the soup, and puree it carefully with an immersion blender.
4. Heat just until warm throughout.
5. Serve with grilled cheese to dip or with croutons floating on top.