Simple Ingredient Homemade Tomato Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced or grated
• 1 (32 fluid ounce) container chicken broth
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14.5 ounce) can diced tomatoes with basil and oregano
• 1 cup half-and-half cream
• Salt and pepper to taste
• 2 tablespoons basil pesto

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add the onion and garlic and cook until the onion softens, about 8 minutes. Add chicken broth and bring to a boil.
3. Boil until reduced by about 1/3.
4. Pour in both cans of the tomatoes, and return to a simmer.
5. Add the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.