Easy Tomato (aka Pizza Pesto) Soup

Pizza Pesto Soup

4 cups tomatoes (roast your own or use 2-15oz cans fire roasted tomatoes)
5 cloves of garlic 
2 tablespoons olive oil, divided use
½ teaspoon salt 
½ teaspoon pepper
¼ cup pesto
2-3 cups broth
Toppings: shredded Italian cheese, sliced pepperoni, sausage, olives, fresh basil

There are two ways to make this soup:  

Fresh tomatoes:  place quartered tomatoes, garlic, and onion on a baking sheet and drizzle with 1 tablespoon of oil, salt, and pepper.  Broil for a few minutes or until vegetables begin to brown.  

Let cool a bit, and remove the skin from the tomatoes.  

Add the remaining 1 tablespoon of oil to a stock pot over medium heat.  Add the roasted vegetables, pesto, and 2 cups of broth. Bring to a simmer, let cook for 10 minutes, and then puree, either with an immersion blender or by carefully blending in a blender (let the mixture cool first).

Canned tomatoes:  Pour both tablespoons of olive oil into a stock pot over medium heat.  Add the onion and garlic, let simmer for 1 minute.

Add the tomatoes, salt, pepper, pesto, and 2 cups of broth. Bring to a simmer, let cook for 10 minutes, and then puree, either with an immersion blender or by carefully blending in a blender (let the mixture cool first).

Once you are ready to serve, top with desired “pizza” toppings and serve with bread. 

Serves 4