The recipe I posted for tomato soup earlier today is really good, and it gets even a little better with a little cream mixed in and then heated. However, it is really a lot of work. Here is a second option, from Laura.
1 - 28 oz can whole tomatoes, in juice
1 rib celery, roughly chopped
1 cup low-sodium chicken broth
Kosher salt and freshly ground black pepper
1/4 to 1/3 cup cream.
Puree the tomatoes, celery and broth in blender (VitaMix????) until smooth. Season, to taste, with salt and pepper. Stir in cream. Transfer to saucepan to warm through. Swirl a dollop of prepared pesto in to soup (off to Costco??).
I haven't tasted this one, but Laura has and she really likes it.