Ingredients

Scale

4 large tomatoes (about 6 1/2 cups, peeled and chopped)
1 teaspoon olive oil
1/2 of a large red onion, peeled & chopped
3 – 6 cloves of garlic, peeled & chopped
1 cup of chicken or vegetable broth
3 Tablespoons fresh basil, roughly chopped
a small sprig of rosemary, chopped fine
1 cup fat free half & half
3/4 cup low fat ricotta

Instructions

Heat a pot of water to boiling. Set the tomatoes in the hot water for about 20 seconds, then remove and set aside to cool. When they have cooled enough to handle, the peels should just come right off. Core the tomatoes & chop them into pieces, reserving as much of the juices that leak from the tomatoes while you are chopping as possible.
Now, heat the olive oil in your soup pot over medium heat, then add the onion and garlic and saute until the onion is soft & translucent. Add the broth, tomatoes and herbs, bring to a boil, then reduce to a simmer and cook for 15 – 20 minutes, stirring occasionally.
Remove from heat and add the half & half and ricotta. Blend the soup with a blender till smooth. Reheat if needed before serving.
Garnish with fresh basil leaves if desired.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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