Easy Tomato Basil Soup

Admittedly, I do not like tomato soup. For starters, most tomato soup is made with gluten, which is a real non-starter for me. And when you’re normally not able to eat something, you kind of lose a taste for it. A Halloween tradition in my family is to eat tomato basil soup and grilled cheese as we pass out candy to Trick or Treaters. Call it weird, but it is literally the only time in the year I eat either of those things. This is partially in part because my mom is the only person I know who is willing to buy loaves of gluten-free bread. THAT ISH IS EXPENSIVE! But let’s talk soup, shall we?

I got a little crazy with cream designs.

*DISCLAIMER: For soup, I rarely measure anything, so these are estimates. You really can’t go wrong with these ingredients.
You Will Need:
1 can tomato paste
2 cans crushed tomatoes (you can use fresh, too!)
4 cups tomato juice
2 cups vegetable broth
1 cup heavy cream
1 cup pesto

1. Combine all ingredients in a large stock pot (or festive pumpkin pot).
2. Let simmer on stove at medium heat for around 40 minutes.