Zuppa Pomodoro di Toscano (Tuscan Tomato Soup)

1. Heat oil in a medium-sized, heavy-bottomed soup pot over low heat. Add the diced onions and sauté until softened and translucent (do not brown).
2. Add the tomatoes and allow to simmer. When the tomatoes are at a simmer, add the chicken stock.
3. Continue simmering for about 15 minutes, giving the flavours time to combine.
4. Add the whipping cream and pesto. Remove from the stove and carefully pour the soup into the container of a blender or food processor and process to the consistency you desire (we enjoy the soup slightly chunky).
5. Pour the soup back into the pot and return to a simmer over low heat. Taste and adjust seasoning with salt and black pepper.
6. Serve warm accompanied by crusty Italian or French bread.