Roasted Tomato Soup with Spinach Pesto

Winter is usually the time we enjoy tomato soup but this roasted tomato soup is perfect on a cold, wet spring day. Roasting tomatoes in your slow cooker intensifies their flavor. This roasted tomato soup is flavored with herbs and garlic and simmered with chicken broth, ricotta and Parmigianino cheese. Top the soup with a dollop of spinach pesto and you are in for a real treat. The soup needs to cook for six hours. The spinach pesto can be made ahead and stored in the refrigerator for up to one week or in the freezer for up to 6 weeks.

Roasted Tomato Soup

Ingredients:

Two 28oz can peeled whole tomatoes, drained
½ cup extra virgin olive oil
2 tsp. dried basil
1 tsp. dried marjoram
½ cup chopped red onion
6 cloves garlic, chopped
1 ½ tsp. red pepper flakes
½ cup vegetable or chicken broth
1 cup whole milk ricotta cheese
1 ½ cups heavy cream
½ cup Parmigianino cheese, freshly grated
Spinach Pesto (recipe below)

Directions:

Combine the tomatoes, olive oil, basil, marjoram, onion, garlic, salt, pepper flakes and broth in the insert of a 5-7 quart slow cooker. Cover the slow cooker and cook on low for 6 hours, until the tomatoes and onion are softened. Using an immersion blender, puree the soup. Whisk in the ricotta, cream and Parmigianino cheese. Cover the cooker and turn it to warm. Allow the soup to come to serving temperature. Serve the soup with spinach pesto.

Spinach Pesto

Ingredients:

Two 10oz packages of frozen baby spinach
½ cup pine nuts
2 cloves garlic, peeled
Grated zest of 1 lemon
½ cup packed fresh basil leaves
½ cup Parmesan Cheese, freshly grated
2/3 cup olive oil
Salt and pepper

Directions:

Put the spinach, pine nuts, garlic, lemon zest, basil and Parmesan cheese in a food processor. Pulse on and off until the mixture is chunky. With the machine running slowly pour in the oil and process until the mixture comes together. Season with salt and pepper. Store the pesto, covered, in the refrigerator for up to 1 week or in the freezer for up to 6 weeks.

Plan ahead for this delicious roasted tomato soup. You can make the pesto ahead of time and make the soup the day before you plan to serve it. Add a grilled cheese sandwich and you’ve got a delicious lunch!