Tomato Soup with Spinach Pesto

Ingredients

• ¼ cup (60 mL) Compliments Extra Virgin Olive Oil, divided
• 1 small sweet onion, diced
• 3 tbsp (45 mL) Compliments Sensations Aged Balsamic Vinegar of Modena
• 2 cans (796 mL each) Compliments Organic Whole Plum Tomatoes
• 2 tbsp (30 mL) Compliments Organic 100% Pure Wildflower Honey
• 2 cloves garlic, minced and divided
• Salt and pepper
• 2 cups (500 mL) Compliments Organic Baby Spinach
• ¼ cup (60 mL) each pine nuts and grated Parmesan cheese
• ¼ cup (60 mL) Compliments Goat's Milk Cheese Crumbles

Preparation

1. Heat 1 tbsp (15 mL) of oil in a Dutch oven set over medium heat. Add onions; 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 to taste 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.