Tomato Basil Ricotta Soup

From the number of tomato soup recipes I’m posting this year, you’d think I was a tomato soup fanatic or something. In truth, I haven’t historically even liked tomato soup at all. I used to hate it, in fact, and when my son would ask for it, I had to buy him the canned stuff because it was not something I cared to mess with.

That all changed when my sister challenged me to make tomato basil soup. At the time, I couldn’t even imagine what would make me actually want to DO such a thing, but the following day I found a recipe for tomato blue cheese soup. I was intrigued by that, and just had to try it. And it was the cheese that transformed me. It’s crazy how much I’ve changed. I have now made tomato blue cheese soup, tomato white cheddar soup, Sunshine tomato basil soup (with no cheese even!) and now: Tomato Basil Ricotta Soup. Cheese transforms tomato soup. The cheese evens out the tartness of the tomato and makes it creamy and delightful.

I am a changed woman. Where before I shunned tomato soup, now I yearn for it. Perhaps even a bit TOO much. Is there such a thing?

Tomato Basil Ricotta Soup

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 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

1. 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.
2. 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.
3. Remove from heat and add the half & half and ricotta. Blend the soup with a blender till smooth. Reheat if needed before serving.
4. Garnish with fresh basil leaves if desired.

---

Notes

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

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Mostly Homemade Mondays and Thursday’s Treasures.