The Best Creamy Tomato Soup (Made With Ricotta!)
3/24/2026
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Rich and cozy creamy tomato soup features classic tomato soup flavors with a cheesy twist. Ricotta cheese is the star of this homemade soup recipe and adds unmatched creaminess and decadence. Top each bowl with toasted cheesy baguette slices (almost like individual grilled cheeses!) for the ultimate comfort meal that’s perfect for chilly nights.
Why This Soup Is the Best
- Made with simple, everyday ingredients
- Comes together quickly and easily, but tastes like it simmered all day
- Wildly creamy yet light (why I love using ricotta cheese in this soup!)
- Super cozy and comforting for chilly evenings
- Topped with toasty, cheesy baguette slices for a little something extra
What You’ll Need
This creamy tomato soup is made with basic ingredients that create big flavor. (Please see the recipe card at the bottom of the post for ingredient measurements and the full recipe.)
- Shallot + garlic: This duo is a classic base for homemade soup. I prefer to use shallot instead of onion for a more intense flavor without needing a lot of it.
- Tomato paste: Adds rich tomato flavor.
- Diced tomatoes: It’s not tomato soup without tomatoes. Canned diced tomatoes add tomato flavor, texture, and heartiness.
- Broth: Makes the soup “soupy.” I use chicken broth, but feel free to use your favorite kind.
- Spices: A combination of salt, pepper, and dried oregano, thyme, and basil add flavor.
- Sugar: Just a little bit of granulated sugar adds a hint of welcome sweetness that balances out the savory flavors.
- Ricotta cheese: The ultimate cheese for creamy soups. It incorporates beautifully with the tomato base creating a wonderfully cozy and indulgent soup!
- Baguette + cheddar topping: Top each bowl with slices of crusty baguette sprinkled with cheddar cheese. Broil it all before serving for the perfect toasty, cheesy combo.
- Dutch oven: Using a Dutch oven will help you cook this recipe quickly while maximizing on flavor. It also makes things easier for warming up leftovers.
How to Make Creamy Tomato Soup
This soup recipe comes together quickly on the stovetop – less than 45 minutes of total time! Here’s an overview of the process:
- Sauté the aromatics: In a Dutch oven set over medium heat, sauté the shallot, then add the garlic and tomato paste.
- Build the soup base: Add the tomatoes, broth, and seasonings. Mix will and bring the soup to a boil. Once boiling, place the lid on and let the soup simmer on low for 20 minutes.
- Toast the bread: While the soup simmers, slice a baguette into 1-inch thick rounds, place on a baking sheet, drizzle with olive oil, and bake for 10 minutes. Set aside to use when it’s time to serve.
- Add ricotta: After the soup has simmered, remove the pot from the stove and stir in the ricotta cheese.
- Broil + serve: Cheesy, toasty slices of bread are the ultimate garnish. Add servings of soup to oven-safe bowls. Top each bowl of soup with 3-4 slices of the toasted bread, add a sprinkle of shredded cheese, and broil until the cheese is hot and bubbly. Enjoy!
Tutorial
How to Make Ricotta Cheese
Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
What to Serve It With
While this soup essentially has a grilled cheese on top, there’s no such thing as *too much* grilled cheese! Serve creamy tomato soup with any grilled cheese recipe. For bright, fresh flavor, pair with a simple side salad or roasted veggies (roasted broccoli would be delicious).
A few of my favorites are classic grilled cheese, grilled ham & cheese, jalapeño popper grilled cheese, fancy grilled cheese, and air fryer pizza grilled cheese.
Fun Twists & Easy Swaps
- Use your favorite kind of crusty bread on top! Try spreading garlic butter on each slice before toasting for more savory flavor.
- For a smooth and creamy tomato soup, blend the soup using an immersion blender or regular blender before adding the ricotta cheese.
- Instead of ricotta cheese, mix in cream cheese or cottage cheese for a similar creaminess.
- For a vegetarian tomato soup, use veggie broth in place of the chicken broth.
- Add cannellini beans, cooked brown rice, or cooked pasta noodles to the soup for a heartier version.
- For a spicy version, add crushed red pepper flakes when adding the other seasonings or a few splashes of hot sauce prior to serving.
FAQ
Canned tomatoes are ideal for creamy tomato soup. If using fresh tomatoes, use a recipe specifically tested and written for using them (many call for roasting the tomatoes in the oven before adding to the soup).
Absolutely! For a truly creamy tomato soup without chunks, blend the soup with an immersion blender before mixing in the ricotta cheese. (If you don’t have an immersion blender, carefully transfer the soup to a regular blender – once blended, pour back into the pot and continue with the recipe.)
Storage & Reheating Tips
Once the soup is completely cool, transfer it to an airtight container and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, stirring frequently. If you find it has thickened a bit, mix in a splash of water or broth.
To Freeze Creamy Tomato Soup: I don’t recommend freezing leftovers – the ricotta cheese will not freeze/thaw and reheat well. Instead:
- Prepare the soup through step 4 (skip toasting the bread). Remove from the heat and let it cool completely.
- Transfer it to a freezer safe container and freeze for up to 3 months.
- When ready to serve, reheat the soup on the stovetop. Once hot throughout, continue with making the toasty bread topping and adding the ricotta cheese (begin with step 5 of the recipe).
Creamy Tomato Soup
Ingredients
- 4 tablespoons olive oil, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 oz. diced tomatoes
- 1.5 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon dried basil
- 8 oz. ricotta cheese, ~1 cup
- 1 baguette, sliced into 1-inch pieces
- 4 oz. shredded cheddar cheese
Instructions
- Preheat the oven to 350℉.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the shallot and cook until soft and translucent, about 3 minutes.
- Add the garlic and tomato paste and cook for an additional minute.
- Mix in the canned tomatoes, broth, salt, pepper, sugar, oregano, thyme, and basil. Bring the soup to a boil. Once boiling, place the lid on and let the soup simmer on low for 20 minutes.
- While the soup simmers, make the baguette toasts. Place the slices of bread on a baking sheet lined with parchment paper, drizzle with the remaining olive oil, and bake for 10 minutes. Set aside.
- After the soup has simmered, remove the pot from the stove and stir in the ricotta cheese.
- Set the oven to broil.
- When ready to serve, add tomato soup to oven-safe bowls. Top with 3-4 slices of toasted baguette and top each bowl with 1 tablespoon of shredded cheddar cheese.
- Place the bowls of soup on a baking sheet and broil until the cheese is hot and bubbly, about 1-2 minutes.
Tips & Notes
- Smooth + creamy version: For a truly creamy tomato soup without chunks, blend the soup with an immersion blender before mixing in the ricotta cheese. (If you don’t have an immersion blender, carefully transfer the soup to a regular blender – once blended, pour back into the pot and continue with the recipe.)
- Storing leftovers: Once the soup is completely cool, transfer it to an airtight container and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, stirring frequently. If you find it has thickened a bit, mix in a splash of water or broth.
- Freezing instructions: I don’t recommend freezing leftovers – the ricotta cheese will not freeze/thaw and reheat well. Instead: Prepare the soup through step 4 (skip toasting the bread). Remove from the heat and let it cool completely. Transfer it to a freezer safe container and freeze for up to 3 months. When ready to serve, reheat the soup on the stovetop. Once hot throughout, continue with making the toasty bread topping and adding the ricotta cheese (begin with step 5 of the recipe).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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