Cream of Tomato Soup with Pesto

We have a great bakery here in Atlanta called Alon's. They have the best Tomato Soup I have ever had. Since I no longer work next door to the bakery I have been craving this delicious soup for about 6 months! I found this simple recipe that comes really, really close to the delicacy I have been spoiled by. Make sure your puree the soup well or it will be chunky. Good either way but I did not like having to "chew" this soup.

Cream of Tomato Soup with Pesto:

Ingredients:

• 1 (32 fluid ounce) container chicken broth
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup half-and-half cream
• salt and pepper to taste
• 2 tablespoons basil pesto

Directions:

Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.