Roasted Tomato Soup with Ricotta & Spinach Pesto Recipe

Servings: 4-6

Get the Pan!

Smoky tomatoes blended with creamy Ricotta cheese and a dot of spinach pesto make an elegant holiday starter but without the effort. Substitute basil with baby spinach in your pesto recipe or buy the pesto premade.




2 tablespoons of olive oil

½ cup finely chopped yellow onion

2 cloves garlic, minced

4½ cups (28-ounce can) crushed or diced roasted tomatoes

1¼ cups chicken broth

½ cup of Ricotta chesse

½ cup half & half

½ cup tomato puree or sauce

½ cup or more spinach pesto


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In a medium saucepan coated with Teflon™ nonstick, add the oil and over medium heat, sauté the onions till translucent; add the garlic; sauté 1 minute. Stir in the tomatoes, broth, Ricotta, half & half, and the tomato puree. Season to taste with salt and pepper. Cook 8 minutes; simmer for a few more, and serve in individual bowls with a dollop of spinach pesto.