Roasted Tomato Soup with Pesto

Tomatoes
  • 3 pounds tomatoes, either quartered or whole depending on size
  • cooking oil or butter
  • 1 onion, sliced (or scallion or fresh onion top)
  • 1 clove garlic, minced
  • 2 cups+ chicken broth
  • salt and pepper, to taste
  • balsamic vinegar, to taste
  • pesto, to taste (I used 2 TBLS)
  • cream, to taste

Roast the tomatoes on a baking sheet at 375 until softened and you can slip off the skins easily.  Remove and discard the skins and keep all the juices and pulp in a bowl.  Heat a pot with oil or butter.  Saute onion until translucent, about 5-10 min.  Add garlic and saute 1 more min.  Add roasted tomatoes and broth.  Simmer until onions are soft, about 10 more min.  Puree.  Add salt, pepper, balsamic vinegar, pesto, and cream to taste.  Serve warm.