Tomato-Cheese Soup with Basil and Pine Nuts

By RossanaV

Ingredients

• 2 c low salt, non-fat chicken or veg. broth
• 1 c chopped Italian Plum tomatoes (canned)
• 1 cup ricotta (can use non-fat) or cream
• 1/4 cup toasted pine nuts
• 1/4 to 1/2 cup chopped fresh basil
• 4 cloves garlic, peeled and minced (roasted if time permits)
• 4-8 oz. mozzarella in water, drained
• salt and pepper to taste
• Garnish with additional toasted pine nuts and whole basil leaves and olive oil

Details

Servings 3
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Combine 1 c broth, tomatoes, ricotta, nuts and basil and garlic in blender or processor. Blend until smooth, about 1 min. Pour into saucepan and stir in add'l 1 c broth. Cook over med. heat, stirring frequently until very hot. Season with salt and pepper. Dice drained mozzarella and divide equally among 4 bowls. Pour hot soup on top and garnish with additional pine nuts, olive oil and whole basil leaves.