Tomato Basil Soup

Serves 8 as a meal, or 12-14 as a side or accompaniment

4 lb roma tomatoes, blanched, skinned, seeded, chopped
2 qt veggie broth
1/2 c minced shallots
1 clove garlic, crushed
1 T brown sugar
1/2 –2/3 c fresh basil leaves (stems removed)
salt and pepper
2 c whole milk ricotta cheese
1/2 c cream
1/4 c finely grated parmesan cheese

  • Prepare tomatoes while bringing veggie broth to a boil.  Add shallots, tomatoes, garlic and basil to broth and hold on a slow boil for 45 minutes
  • Use a stick blender to puree the contents of the pot
  • Add ricotta, and blend again until smooth, then add cream and season to taste w/ salt and pepper

Garnish with parmesean cheese and serve with crusty bread.


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