Tomato Soup (and how not to make grilled cheese)


2 medium onions, chopped

2 T olive oil

4 - 28 oz.cans whole peeled tomatoes

1 - 32 oz. carton chicken broth

3 garlic cloves, crushed

1 t. sugar

1 t. salt

1/2 t. pepper

1/4 cup pesto

1 t. lemon zest

1 T. lemon juice


Saute onions in olive oil. Add tomatoes, chicken broth, garlic, sugar, salt, pepper . Bring to a boil, reduce heat and simmer 15 minutes. Puree soup with an immersion blender. Stir in pesto, lemon zest and lemon juice. Heat and serve.


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