Tomato Soup with Ricotta Cheese and Basil

Some days my soul just cries out for a soothing bowl of steaming hot tomato soup with a giant dollop of milky ricotta cheese slowly melting in the center. Nothing says comfort better.

I know what you’re thinking and. . . No! It is not too hot for soup. That’s what air conditioners are for (and wild imaginations). To crank up to high and pretend it’s a crisp autumn night. Makes it much more enjoyable.

San Marzano tomatoes and basil from my garden give this a fresh, intense taste that cries out loud of summer and end of the year gardens.

The contrast of the rich, creamy ricotta against the acidic backdrop of the tomatoes punctuated by sweet hints of basil in between will cause all your cares to slowly slip away.

Substitute any type of tomatoes (make sure they have good flavor) you have on hand or canned tomatoes if fresh aren’t available.

Tomato Soup with Ricotta Cheese and Basil

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 3-4 servings

Tomato Soup with Ricotta Cheese and Basil

Creamy tomato soup with dollops of melting ricotta cheese and a hint of basil.


2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
coarse salt and fresh black pepper
5-6 cups San Marzano tomatoes, diced, seeds removed
1/2 teaspoon dried thyme
1 + 1/2 cups vegetable or chicken broth
2 heaping tablespoons fresh chopped basil, plus more for serving
1/2 pound fresh ricotta cheese, for serving


  1. In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add onion and cook until tender. Add garlic and season well with salt and pepper, cook until fragrant.
  2. Add the tomatoes and thyme, turn heat up to medium and cook about 5 minutes, stirring often.
  3. Add broth and basil. Season again with salt and pepper. Bring to a simmer and cook 25 minutes.
  4. Puree with an immersion blender or carefully remove to a stand blender or food processor to puree until smooth (put a dish towel over the lid of the blender and hold down - the steam can blow the lid off).
  5. Return to pot and taste - season as needed.
  6. Serve with dollops of ricotta cheese and fresh basil.


Substitute any type of tomatoes (make sure they have good flavor) you have on hand or canned tomatoes if fresh aren't available.

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  1. says

    I love tomato soup any time of year but have never made it from scratch but now I am pretty sure I will! This looks so good!

    Moon, everyone was fussing over the full moon yesterday but we know you are the most amazing Moon ever!

  2. says

    As a child I never liked tomato soup, however in the last few years I’ve grown to like it and I think this one would hit the spot! Love the ricotta addition!

  3. Jessen says

    Hey Reeni! I Agree with you – It’s never too Hot for Soup! I love Making Soup all year round. Tortellini popped in my Mind while Looking at that Slurpy Bowl of Goodness! And, if your my Family, they would ask where the mini meatballs were! (my reply would be: in the freezer!) I think it’s perfect as is. =)

  4. says

    Reeni, This tomato soup looks perfect for any rainy days. Here it is starting to looks like going to rain. Love the ricotta cheese and basil combo

  5. says

    Here the temperatures dropped sharply and this soup would be perfect to warm up a bit. It’s also good to take advantage of the last tomatoes of the season. I like this suggestion. Bye dear, have a great we

  6. says

    Ohhh boy I would so love a bowl of this soup. The dollop of ricotta is a heart stopping gem of an idea, Reeni. Now I’ll be dreaming tomato and ricotta I am certain!

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