Creamy Tomato Pesto Soup
2 T extra-virgin olive oil
1 T unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 T all-purpose flour
3 cups chicken broth
28 oz. can whole peeled plum tomatoes, including the juice
1 ½ tsp sugar
1 spring fresh thyme
Kosher salt and fresh ground pepper
3 T freshly sliced basic, chives, or dill, or a mixture of all three
½ cup pesto
1 cup light cream
1 cup parmesan cheese
In a 5-6 quart Dutch oven heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic, cook stirring occasionally until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
Discard the thyme spring. Let cool briefly. Add the herbs and pesto and then puree in two or three batches in a blender or food processor or all at once with immersion blender. Return the soup to the pot. Season to taste with salt and pepper. Add cream and parmesan cheese. Stir and serve.
NOTE: I have made this with local onions, garlic, tomatoes(crushed), herbs, and pesto.