Weekday Tomato Soup
1 (32 fluid ounce) container vegetable or 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
coarse salt and freshly ground pepper to taste
basil pesto (if using store bought, I suggest Buitoni)
Pour 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 soup with salt and pepper to taste.
Ladle into bowls, swirl in a spoonful of pesto and sprinkle with Parmesan cheese before serving.