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.

Subscribe Here

Enter your email address:

Delivered by FeedBurner




    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>