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soup

Tomato Soup with Spinach Pesto

Soups | Easy | 45 minutes
Soups
Easy
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Recipe details

Ingredients

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Directions

  1. Heat 15 mL (1 tbsp.) of oil in a Dutch oven set over medium heat. Add onion; cook for 5 minutes or until softened. Pour in vinegar; simmer until reduced by half.
  2. Stir in tomatoes, using a spoon to mash. Add honey and half the garlic; bring to a boil. Reduce heat; simmer for 20 minutes. Season with salt and pepper.
  3. Blend the spinach, remaining oil, garlic, pine nuts and Parmesan in a food processor until smooth. Garnish each serving of soup with some spinach pesto and goat cheese.

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