Melt the butter in a large skillet over medium heat.

Add the chopped onion to the skillet and saute until tender and translucent, about 5-7 minutes.

Season with pepper and salt (or Morton Lite Salt).

Add the no-salt-added diced tomatoes and low sodium chicken broth to the skillet.

Bring the mixture to a simmer.

Reduce heat and simmer for 20 minutes, allowing the flavors to meld.

Carefully transfer the soup to a blender in two batches.

Blend each batch until smooth and creamy.

Return the blended soup to the skillet or pot.

Stir in the pesto sauce and cream (if using).

Heat gently over low heat for 5 minutes to warm through.

Serve hot.