This is a recipe that can be found at "La Jolla Groves" restaurant in Prove, UT. An up and coming restaurant that celebrated it's one year anniversary in July. I have never been but it seems to me like a hit soup you would find at a hip sandwich, soup, and salad restaurant like Zupas. Of all places, mom pulled this recipe out of a Zion's Bank magazine. I totally loved it!
Makes 1 gallon
3 TBsp Olive Oil
2 large onions, small dice
5 cups diced and seeded tomatoes
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt and Pepper to taste
Heat oil in a medium-large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer. Simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.