Pour in the can of crushed tomatoes along with the water. Stir everything to combine and bring to boil. Reduce heat and simmer for 20 minutes.
28 oz crushed tomatoes, 1 1/2 cups water
About 5 minutes before cooking is about complete, stir in the heavy cream. Simmer for additional 5 minutes.
1/2 cup heavy cream
Remove pot from heat and, using an immersion blender, blend the soup until its smooth in consistency. This part is optional, you can skip it if you prefer a chunkier tomato soup!
Stir in the basil pesto, then let the soup cool for 5-10 minutes before serving.