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.
Creamy tomato soup with dollops of melting ricotta cheese and a hint of basil.
- 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.
- Add the tomatoes and thyme, turn heat up to medium and cook about 5 minutes, stirring often.
- Add broth and basil. Season again with salt and pepper. Bring to a simmer and cook 25 minutes.
- 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).
- Return to pot and taste - season as needed.
- 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.