Cooking Directions

• Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until tender. Add the garlic and cook and stir for 30 seconds.
• Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften.  Remove the saucepan from the heat.  Using an immersion blender, blend the soup until smooth.  Season to taste.
• Divide the mixture among 10 small bowls. Stir about 1 teaspoon pesto into each serving.

Ingredients

• 2 tablespoons olive oil
• 2 large carrot, diced (about 1cup)
• 1 large onion, diced (about 1 cup)
• 1 stalk celery, diced (about 1/2 cup)
• 4 cloves garlic, minced
• 3 cups Swanson® Vegetable Broth
• 6 large heirloom tomato, chopped (about 9 cups)
• 0.25 cup basil pesto