Zupas Tomato Basil Soup

Pesto
2 c. (4 oz.) fresh basil
1 c. pine nuts
1 c. Parmesan cheese
5 cloves garlic
1 1/2 c. olive oil
2 tsp. salt
Soup
6-7 stalks celery, diced
1 large onion, diced
1/2 c. butter
2 tsp. dried oregano
6 (14.5 oz.) cans stewed tomatoes, unseasoned
1 quart half & half

For the pesto
Wash & dry your fresh basil.
Add to a blender or food processor with pine nuts, Parmesan cheese, garlic & olive oil. Blend until a smooth paste is formed.

For the soup
In a large stock pot, melt your butter.
Add celery & onions, cook just until translucent.
Add in dried oregano. Stir in pesto and tomatoes.
Transfer to your slow cooker and cook on low 8-10 hours or high 4-6. With an immersion blender, blend soup until creamy.
Just before serving add in your half and half, mix well to combine.