Chef's Table Tuscan Tomato Soup

Another recipe from Chef's Table. This is my honey's favorite tomato-based soup.

3 Tbsp olive oil
2 large onions, chopped
5 c diced and seeded tomatoes (*can use 3 14 oz cans drained diced tomatoes)
2 c chicken stock
1 ½ c whipping creamed
1 c basil pesto
salt and pepper, to taste

Heat oil in medium large soup pot. Add onions and cook over medium-low heat until completely translucent. Add tomatoes and bring to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 min. Add whipping cream. Add pesto. Blend to desired consistency with hand blender, food processor, or blender. Adjust seasoning with salt and pepper.

* I use my bottled tomatoes. They do contain seeds but can be strained out after blending. I save the juice to use in other dishes.