• ½ White Onion chopped
• 1 Shallot chopped
• 2 Cloves Fresh Garlic, minced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 Can 28 oz., Peeled Tomatoes *used Italian Style Plum Shaped in this recipe
• 1 Can 14.5 oz., Fire Roasted Tomatoes
• 2 ½ Cups Chicken Broth, low-sodium & GF
• 1 Tablespoon dry Basil
• 1 Teaspoon Garlic Salt
• ½ Cup Heavy Cream
• ½ Cup Light Cream
• 3 Tablespoons Ricotta Cheese
• S&P

Garnish

• Mixed Italian Cheeses
• Fresh Basil Ribbons
• Fresh Crispy Bread for dunking