Creamy Tomato Soup
This creamy tomato soup recipe uses ricotta cheese for an irresistible creamy texture and rich flavor that the whole family will happily devour.
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Fat 22
Carbs 31
Protein 15
Yield 6
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
Calories: 380kcal | Carbohydrates: 31g | Protein: 15g | Fat: 22g | Fiber: 3g | Sugar: 7g