Zuppas tomato soup

Ingredients

• 4 Tbsp butter
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 cloves garlic, minced
• 1 Tbsp. flour
• 1 c chicken broth
• 3 (14.5 oz) cans stewed tomatoes (or about 5-6 c. tomatoes, stewed or diced.. click HERE)
• 2/3 c. pesto (recipe HERE or store-bought is ok too)
• 1 tsp. oregano
• 1 tsp brown sugar
• 1 c. heavy cream
• salt and pepper, to taste
• fresh, grated Parmesan cheese

Instructions

• In a large soup pot, melt butter over medium heat. Add onion, carrot, celery, and garlic and saute until veggies become soft and clear. Stir in the flour and cook for about 2 minutes.
• Pour in chicken broth, whisking constantly.
• Add tomatoes and bring to a boil, stirring often. Stir in pesto, oregano and sugar and reduce heat. Simmer for 30 minutes. (If using a slow cooker, add the sauteed veggies and ingredients above to a slow cooker and cook on low at least 4 hours... see note above)
• Remove from heat and cool.
• Working in batches, blend the soup in a blender until smooth.
• Return to pot and heat over medium heat. Whisk in heavy cream and add salt and pepper, to taste.
• Garnish with Parmesan cheese and serve.

From favorite family recipe's