tomato pesto soup

from Judy!

Tomato Pesto Soup

Yield 4 Servings

Per Serving: 61 Calories, 2g Fat.

3 large tomatoes or 1 qt jar of tomatoes or 2- cans 14.5 oz canned tomatoes

2 cups chicken broth

2 Tbs. tomato pesto

salt and pepper to taste

4 Tbs. grated Parmesan Cheese (optional)

Instructions

1. Run tomatoes under hot water and peel off skins ( If using bottled or canned tomatoes skip this step)

2. Place in medium saucepan with chicken broth; bring to a boil over medium heat

3. Cover and cook 15 minutes or until tomatoes are soft ( If using bottled or canned tomatoes skip this step)

4. Remove discard green tomato cores  ( If using bottled or canned tomatoes skip this step)

5. In food processor or blender, process soup in batches until smooth

6. Return to saucepan;  bring to a boil over medium heat, stirring occasionally

7. Add pesto and season with salt and pepper

8. Ladle soup equally into four bowls;  garnish each with 1 Tbs. of the cheese