Creamy Tomato Soup with Homemade Pesto

Pour the tomato soup into serving bowls. (You can warm it up if you like, but I prefer to eat this cold in the summer months.)

In a food processor or blender, add the pine nuts, Parmesan cheese, fresh basil, garlic cloves and 2 to 3 Tbsp olive oil. (I prefer a 'thicker' pesto for this, but you can add more olive oil to thin it out.)

Once the pesto is prepared, add a dollop or two to each serving bowl.

Warm bread.

Serve Creamy Tomato Soup with Homemade Pesto and side of bread.