Tomato Soup with Spinach Pesto
- Heat 15 mL (1 tbsp.) of oil in a Dutch oven set over medium heat. Add onion; cook for 5 minutes or until softened. Pour in vinegar; simmer until reduced by half.
- 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 with salt and pepper.
- 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.