Tomato Soup with Spinach Pesto
soup

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

  1. 60 mL (¼ cup) Compliments Extra Virgin Olive Oil, divided
  2. 1 small sweet onion. chopped
  3. 45 mL (3 tbsp.) Sensations by Compliments Balsamic Vinegar of Modena
  4. 2 cans (796 mL each) whole plum tomatoes
  5. 30 mL (2 tbsp.) honey
  6. 2 cloves garlic, finely chopped
  7. To taste, salt and pepper
  8. 60 mL (¼ cup) grated Parmesan cheese
  9. 500 mL (2 cups) Compliments Organic Baby Spinach
  10. 60 mL (¼ cup) pine nuts
  11. 60 mL (¼ cup) Compliments Goat’s Milk Cheese Crumbles

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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