This homemade creamy tomato soup has to be the BEST tomato soup recipe out there. Why? We use ricotta cheese to give it that creamy texture and rich flavor.
And to make things even tastier, we topped it off with toasted cheesy baguette slices. It’s the perfect comfort food!
Everyone loves a homemade tomato soup recipe this time of year, but why not take this easy dinner to new heights of comfort food heaven by adding a creamy, cheesy element?
Here at The Cheese Knees, you know we make next-level soups with next-level cheeses, so we had to give our beloved ricotta cheese the spotlight this time. And boy, does it deliver the goods.
What You Need to Make Creamy Tomato Soup
- Baguette: the perfect crusty bread to use as a topping for this creamy soup.
- Tomato paste: this is what gives the soup that rich tomato taste.
- Diced tomatoes: adding diced tomatoes to this soup is an excellent way to increase its texture and heartiness.
- Granulated sugar: provides a hint of sweetness to balance out the other savory flavors.
- Ricotta cheese: the ultimate creamy cheese for making this soup the absolute BEST.
- Shredded cheddar cheese: a sharp, flavorful cheese perfect for melting onto the baguette.
- Dutch oven: using a Dutch oven will help you cook this recipe quickly while maximizing on flavor.
Variations and Substitutions
Bread: swap out the baguette for your favorite kind of crusty bread.
Broth: we used chicken broth for this recipe, but vegetable broth would also taste great.
Cheese: although we LOVE this recipe with ricotta, cream cheese or cottage cheese will provide a similar effect.
Make It Spicy: like a little spice in your life? Add diced jalapeños to the soup or pour in some of your favorite hot sauce.
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!
Why use ricotta cheese in tomato soup?
Ricotta cheese makes a delicious addition to tomato soup, adding both richness and depth of flavor. Its creamy consistency helps to thicken the soup without overpowering it, giving it a smooth texture that’s simply irresistible.
Ricotta cheese also enhances the flavor of the tomatoes, bringing out their natural sweetness while providing an extra layer of creaminess to the dish.
What is the difference between creamy tomato soup and regular tomato soup?
The difference between the two is that creamy tomato soup is pureed and then “creamed” using cream. This gives the soup a thicker, richer texture compared to regular tomato soup.
Other than that, ingredients such as tomatoes, onions, garlic, and herbs are used in both soups, but the amounts may vary depending on the recipe.
What can I add to tomato soup to make it thicker?
If you prefer your tomato soup to be on the thicker side, you can add flour or cornstarch, but do not add it directly to your soup!
Instead, take some of the broth and let it cool off in a separate bowl, then mix the flour or cornstarch with that cooled broth before adding it back into the soup. This will ensure that you don’t get any clumps of flour or cornstarch in your soup.
Storage + Freezer Directions
Store any leftover creamy tomato soup in an airtight container in the fridge for up to 3 days.
To freeze, transfer your tomato soup to an airtight, freezer-safe container and store it in the fridge for 3 to 4 months.
Let’s make this creamy tomato soup even more appetizing with sides! You can never go wrong with the classic grilled cheese sandwich, and we’ve got a TON of recipes on our site. From classic flavors to unique creations, we’ve got it all.
Creamy Tomato Soup
- 4 tablespoons olive oil divided
- 1 baguette sliced into 1-inch pieces
- 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
- 4 oz. shredded cheddar cheese
- Preheat oven to 350℉.
- Place sliced baguettes on a baking sheet and drizzle with 2 tablespoons of olive oil. Bake for 10 minutes. Remove from oven and set aside.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the shallot and cook for 3 minutes. The shallot should be soft and translucent.
- Add the garlic and tomato paste and cook for 1 minute.
- Next, add the canned tomatoes, broth, salt, pepper, sugar, oregano, thyme, and basil. Bring to a boil, place the lid on, and reduce heat to low for a simmer. Simmer for 20 minutes.
- Remove from heat and stir in ricotta cheese.
- Set the oven to broil.
- To serve, place up to 2 cups of soup into a bowl. Top with 3-4 pieces of baguette and top with 1 tablespoon of shredded cheddar cheese. Place under the broiler for 1-2 minutes or until the cheese is hot and bubbly.
Tips & Notes
- If a smoother consistency is desired, blend using an immersion blender or regular blender before adding the ricotta cheese.
- Gruyere cheese can be subbed in place of cheddar.