Tomato And Pesto Soup

• 2 tablespoons olive oil
• 1 clove garlic minced
• 2 shallots finely chopped
• 1 carrot peeled and finely chopped
• 1/2 cup sun-dried tomatoes in oil rinsed, chopped
• salt /pepper
• 1/2 cup dry white wine
• 2 cups chicken broth
• 28 ounces crushed tomatoes you could double this to serve more
• 1/2 cup pesto store-bought or see below for my recipe
• asiago or Parmigiano Reggiano-topping
• crusty bread
• sandwich
• 3 cups basil leaves
• 1/2 cup Parmesan
• 2 cloves garlic minced
• 1/3 cup pine nuts toasted
• 3/4 cup olive oil

1. Place all but the olive oil in a food processor. Pulse until combined and then add olive oil and pulse again to desired consistency.
2. In a medium pot, over medium heat, add olive oil, garlic, shallots, carrot and sun-dried tomatoes. Season with salt/pepper, cook for 5 minutes, until softened. Add the wine and simmer for a few minutes. Add a cup of broth and the crushed tomatoes, heat to a boil. Reduce to a simmer for 5 minutes and it's at this point that you could add more broth to achieve your desired consistency. Add the pesto and blend (you will need to allow it to cool before blending in a food processor, blender or with a hand blender). Adjust the seasonings, if needed and serve. Top with cheese and serve with bread or my choice, a mozzarella grilled cheese sandwich.

olive oil, garlic, shallots, carrot, tomatoes, salt, white wine, chicken broth, tomatoes, pesto storebought, crusty bread, sandwich, basil, parmesan, garlic, nuts, olive oil

Taken from www.yummly.com/recipe/Tomato-and-Pesto-Soup-1691623 (may not work)