This soup is perfect with a grilled cheese. I make the kids’ with Kraft Singles, but Dustin and I like Gruyere and mozzarella (with a little Dijon for me). Dip and enjoy!

2 – 28 ounce cans San Marzano Whole Peeled Tomatoes

1 tablespoon basil pesto, any brand

1 tablespoon minced garlic

3 cups chicken broth

2 tablespoons sugar

2 teaspoons salt

1 bay leaf

1 teaspoon dried basil or 1 tablespoon fresh basil, chopped

1 cup half and half

In a medium stockpot combine all ingredients, except the half and half. Bring to a low boil. Simmer for 20 to 30 minutes, stirring every few minutes. Remove the bay leaf. Use an immersion blender to puree the soup to a consistency you like. Add the half and half and bring the soup back up to a temperature just below boiling. Serve with a sprinkle of shredded cheese, a spoonful of pesto, cheese crisps or any topping you love!