Easy Creamy Roasted Tomato Ricotta Soup
With the weather slowly starting to cool off, and soup season around the corner, this Roasted Tomato Ricotta Soup is a must make! Tomato season is wrapping up and what better way to use those glorious juicy tomatoes.
Toato soup in my opinion is one of the best soups to make to kick off the season. Its light, quick to make and if you have a garden overflowing in end of Summer tomatoes then this is a great way to enjoy those!
There are tons of different methods out there for making tomato soup, but my personal favorite is by roasting the tomatoes. It creates a delicious caramelized flavor that you don’t get from cooking them over the stove. You simple add all of the tomatoes, onion and garlic to a pan, roast until golden then blend with a few other ingredients. I mean it truly doesn’t get any easier.
This Roasted Tomato Ricotta Soup is full of simple, quality ingredients that blend is such perfect harmony. The addition of the ricotta cheese adds a creaminess in a less rich way from using heavy cream. You can make this soup to enjoy fresh with a warm grilled cheese, or freeze it for an easy meal down the road. Because tomato soup and grilled cheese is never a bad idea!
Tips for Making Roasted Tomato Ricotta Soup
- When roasting the tomatoes, make sure to cook them long enough. These get roasted along with onions and garlic and you want to cook it all long enough that the tomatoes start to caramelize and the garlic in nice and softly roasted. This will yield the deepest flavor.
- If you want the most flavor possible, consider simmering the soup on the stove for at least 20 minutes for blending. Of course this is not mandatory and will still yield delicious soup if you skip this. However, if you have the time, you can leave it simmering for up to 30 minutes.
- Use a nice smooth ricotta cheese for your soup. You can purchase varying degrees of texture when it comes to ricotta cheese and the smoother it is, the better the teture will be in your soup.
Rosted Tomato Ricotta Soup Ingredients
Tomatoes– You can use alost any tomatoes you have on hand for this soup. I typically use a combination of romas and cherries as that is what we have in abundance from our garden.
Onion– White or yellow onion adds delicious flavor.
Garlic– There is a whole head of garlic in this. Because it gets roasted, you get a nice mild and rich garlic flavor.
Basil– Fresh basil is what you want for this soup recipe.
Olive Oil– Coating the vegetables in a bit of olive oil before roasting keeps them from going crisp. Especially the garlic.
Broth– You can use vegetable broth chicken broth or even bone broth if you want more protein in thsi recipe.
Ricotta Cheese– This gives the soup a creamy taste and texture without being as rich as cream.
Oregano– This can be fresh or dried oregano.
The Steps
- Start by preheating your oven to 415F.
- Cube the tomatoes and add to a baking pan along with the diced onion and peeled garlic. Separate the cloves and scatter them amoungst the tomatoes.
- Then, drizzle the vegetables with 2 tbsp of olive oil and season with salt and pepper. Roast in the oven for about 30-35 minutes or until the tomatoes are nice a roasted and the garlic is soft.
- Once cooked, scrape the pan of vegetables into a large pot. Add in the oregano and broth and bring to a boil.
- Next, remove the pot from the heat and add in the fresh basil and ricotta cheese.
- Pour the soup mixture into a blender or using a handheld blender, blend the soup until smooth.
- After it is all blended, taste it then add any additional salt or pepper that is needed. This varies depending on the broth you use.
- Finally, spoon the soup into bowls and top each one with a little dollop of extra ricotta cheese (optional).
- Enjoy warm, served with a grilled cheese sandwich!
If you give this recipe a try, leave a comment or a review below or tag us on instagram!
Check out some other cozy recipes below to make this Fall.
https://cmbarndominium.com/simple-delicious-boursin-tomato-sourdough-pasta/
https://cmbarndominium.com/easy-delicious-venison-white-corn-chili/
https://cmbarndominium.com/easy-and-delicious-homemade-ramen/
A light and cream roasted tomato soup full of creamy ricotta cheese, roasted garlic and fresh basil. Serve it up with a tpasty grilled cheese for the perfect cozy meal! * You can use almost ny tomtoes you like for this soup. My favorites are romas or a combination or romas and cherries. *If you have the time, simmer the soup for 20-30 minutes over the stove before blending it. This will just help develop the flavors even more. *This soup will keep in the fridge for 4 days or can be frozen for up to a month. 
Creamy Roasted Tomato Ricotta Soup
Ingredients
Instructions
Notes
