3 c. chicken broth
1 can Del Monte peeled tomatoes
1 c. ricotta cheese
1/4 c. toasted slivered almonds
1/4 c. chopped fresh basil
2 cloves garlic, peeled and minced
1 c. shredded Mozzarella cheese
Salt and pepper to taste

In blender or food processor fitted with steel blade, combine 1 cup broth, tomatoes, ricotta, almonds, basil and garlic. Process until blended and smooth. Transfer to large saucepan. Stir in remaining 2 cups broth and cook over medium heat, stirring frequently until hot. Season to taste with salt and pepper. To serve, place some shredded Mozzarella in each bowl, then add hot soup. Serves 4.