Cream of Tomato Soup with Pesto

Quick and creamy tomato soup with pesto. You can spice this up with hot sauce or chile oil if you like it hot.

Step: 1

Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.

Step: 2

Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

Per Serving: 125 calories; protein 4.5g; carbohydrates 9.4g; fat 7.9g; cholesterol 20.3mg; sodium 1209.8mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.