Why am I blogging right now?? It’s only a couple days until Christmas and my to do list is as long as Santa’s naughty list. But, I made something delicious last night that I need to share with you. I took pictures of every step so you could follow the recipe (and so I wouldn’t forget how I did it!) Enjoy!
Creamy Tomato Pesto Soup
- 2 Tbsp Butter
- 1/4 White Onion
- 2 Tbsp of Garlic
- 1 10 oz Can of Chicken Broth
- 4 ripe tomatoes
- Pinch of salt
- Dash of pepper
- Shake of Red Pepper Flakes
- 3 Tbsp Sour Cream
- 2 Tablespoons Pesto
First, finely chop onion and garlic (Yes, I use pre minced garlic. Don’t judge me.)
Drop butter into a medium saucepan, saute onion and garlic until translucent.
After the garlic and onion smell has left the building, add one can of chicken broth. (It is REALLY hard to hold a camera AND a can of broth by the way.)
Add tomatoes to the broth.
Boil until tomatoes skin begins to pull away.Take the tomatoes out of the broth.
Peel skin off of the tomatoes and quarter.
Place to tomatoes back into the pot and allow to boil.
After the tomatoes boil for about 4 minutes, pour off half of the stock then add salt, pepper, and red pepper flake. Stir together and pour the entire contents of saucepan into a blender.
Puree the soup for about 2 minutes (I need a new blender, btw)
After the soup has been pureed, pour back into the saucepan.
Add Sour Cream, stir well.
Spread pesto into the bottom of a bowl.
Pour soup mixture over pesto. Stir together and enjoy!
Merry Christmas Week everyone!