Roasted Tomato and Ricotta Soup - a delicious summer soup. This soup is so creamy and flavorful thanks to the ricotta. It is also super easy to make and made on one sheet pan and a blender. It is the perfect way to use up summer tomatoes.
I love soup. For more yummy soup recipes try zucchini cottage cheese soup or my zucchini cauliflower soup.
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Why you'll love this recipe
It is easy to make and made on one sheet pan and your blender.
It is vegetarian and gluten free.
Thanks to the ricotta this recipe is packed with flavor.
It is perfect the perfect healthy summer dinner.
Ingredients
- tomatoes
- onion
- garlic
- broth
- basil
- ricotta
- salt
- pepper
- olive oil
See the recipe card for full information on ingredients and quantities.
Substitutions
- ricotta - you can use a vegan ricotta if desired.
Step-by-Step Instructions
Cook onion, garlic and tomatoes.
Blend together soup.
Serve with your favorite toppings and sides.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use very fresh herbs and tomatoes for the best tasting soup.
A good quality ricotta will make this soup much more delicious. I always recommend buying grass fed dairy products. Not only do they taste better they are much more nutritious.
Recipe FAQS
Ricotta makes this soup so creamy and adds umami flavor.
Tomatoes are high in vitamin C and lypocene.
Other soups and stews to try
If you make this Roasted Tomato and Ricotta Soup, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
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For a super summer meal pair this with my peach grilled cheese.
Roasted Tomato and Ricotta Soup
Ingredients
- 8-10 medium tomatoes
- 1 tablespoon olive oil
- ½ onion - quartered
- 5 cloves garlic
- 3-4 cups vegetable broth
- ½-3/4 cup ricotta
- ¼ cup basil
- ½-1 teaspoon salt Adjust to your saltiness preference
- black pepper to taste
Instructions
- Preheat oven to 450 degrees.
- Add tomatoes, onion and garlic to a sheet pan lined with parchment paper or silicone. Coat in olive oil and a pinch of salt/pepper.
- Roast for 20-30 minutes, and then remove the garlic cloves. Roast for another 10-20 minutes, until onions and tomatoes are cooked through.
- Add tomatoes, onions and garlic to a blender with broth, ricotta, salt, pepper and basil. Blend until smooth.
- Serve and enjoy.
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