Tomato Pesto Soup

Ingredients

• 2 tablespoons good olive oil
• 1 Large Onion (chopped)
• 1 carrot (chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (chopped)
• 4 cups chicken stock
• 1 28-ounce can crushed tomatoes
• 1/2 cup grated parmesan cheese
• salt and freshly ground pepper
• Red pesto (For topping)
• 4 slices of thick sliced white bread (toasted)
• 2 tablespoons butter
• 8 ounces white cheddar cheese (grated)

Instructions

1. 1

   Start with adding the carrots, celery, and onion to a food processor with the regular blade.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots and celery and cook over medium-low heat for 10 minutes, stirring occasionally, until soft.

3. 3

   Add the garlic and cook for another minute.

4. 4

   Stir in the chicken stock, tomatoes and salt and pepper to taste.

5. 5

   Bring the soup to a boil, then lower the heat and simmer for 20 minutes.

6. 6

   remove from the heat, add the Parmesan cheese and using a hand blender puree the soup.

7. 7

   --- For the Croutons: ---

8. 8

   Heat your broiler/grill to medium high heat. Place the toasted bread on a cookie sheet and butter them.

9. 9

   Spread the cheese evenly over the slices and place under the broiler/grill for 30 seconds to 1 minute (until melted and golden brown)

10. 10

    Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

11. 11

    Serve the soup with a dollop of red pesto and warm cheesy croutons.