Ingredients

Soup:
Olive oil as needed
1 large onion, thinly sliced
2 cloves garlic, chopped or sliced
1 28-ounce can diced tomatoes
1 quart chicken broth
Salt and pepper to taste

Golden Raisin Pesto:
1/2 bunch cilantro
3 tablespoons lemon juice
Olive oil, as needed
1/4 cup pine nuts
1 cup golden raisins
Salt and pepper to taste
Cilantro leaves for garnish
Raisins for garnish

Directions

Soup: In a saute pan, heat a few tablespoons of olive oil until almost smoking. Add onions and cook until caramelized, stirring constantly. Stir in garlic and tomatoes, stirring all the while; cook about 5 minutes. Then add broth; bring to a boil and let simmer 10 minutes more. Salt and pepper to taste.

Golden Raisin Pesto: In blender or food processor, combine cilantro, lemon juice, olive oil as needed, pine nuts and raisins. Pulse until well blended and smooth. Salt and pepper to taste.

To serve, adjust seasonings in soup; divide and ladle into bowls. Garnish with dollop of pesto, fresh cilantro leaves and whole raisins.

Serves 8.