Creamy tomato-ricotta soup

Reduced tomato soup enriched with ricotta for a smooth texture, low in carbs and satisfying.

Vegan Gluten-Free Low-Carb
schedule Prep (min)
10
whatshot Cook (min)
20
timer Total (min)
30
account_circle Servings
4
200 kcal
Par portion
14.0 g
Lipides
8.0 g
Protéines
5.0 g
Glucides nets
Ingredients
canned crushed tomatoes or peeled fresh tomatoes canned crushed tomatoes or peeled fresh tomatoes
whole ricotta whole ricotta
vegetable broth vegetable broth
sliced onion sliced onion
olive oil olive oil
salt, pepper and basil salt, pepper and basil
Instructions
  1. Sauté the onion in olive oil until translucent without browning.
  2. Add the tomatoes and broth, bring to a light simmer and let reduce for 12–15 minutes to concentrate the flavors.
  3. Off the heat, stir in the ricotta and blend in a blender until smooth; pass through a sieve if an ultra-smooth texture is desired.
  4. Adjust seasoning, add fresh basil before serving hot.
Variants
  • Add a pinch of chili for a spicy version.
Tips
  • Reduce the soup enough to avoid a watery taste; ricotta brings creaminess without too many carbs.
FAQ
Yes, use fresh cheese like mascarpone or heavy cream, adjusting the quantity.
Selected ingredients

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Creamy tomato-ricotta soup
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Reduced tomato soup enriched with ricotta for a smooth texture, low in carbs and satisfying.

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Lyra Nguyen Vietnam

Chef Lyra Nguyen

Vietnam

Southeast-Asian-Fresh

Bright herbs, light broths and grilled proteins adapted to low-carb diets.

10 Articles 6 Recipes
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