For the Soup: - Extra virgin olive oil - Onion - Garlic - Thyme - Chicken stock - Tomatoes - Carrots - Salt & Ground pepper
Heat the olive oil over medium heat. Add the onions, garlic and thyme. Let cook for 5 minutes until onions are translucent.
Stir in the chicken stock (0r vegetable stock), tomatoes, carrots, salt & pepper. Bring the soup to a boil then reduce the heat and simmer for for 15 minutes.
Turn off the heat. Remove the sprigs of thyme (if you used fresh thyme) and discard. Add the cream and pesto. Mix with an immersion blender. Serve.
While the soup is simmering on the stove, slice a Baguette into 8, ¾ inch slices.
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