Creamy Tomato Soup
Warm up on cold nights with cozy creamy tomato soup. Made with ricotta cheese for maximum creaminess and topped with cheesy toast, this soup is indulgent and comforting.
Servings: 6
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.
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
Calories: 380kcal | Carbohydrates: 31g | Protein: 15g | Fat: 22g | Fiber: 3g | Sugar: 7g