Roasted Tomato Soup with Ricotta & Spinach Pesto Recipe
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.
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.