Creamy tomato-ricotta soup

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

Ingredients

canned crushed tomatoes or peeled fresh tomatoes

whole ricotta

vegetable broth

sliced onion

olive oil

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.

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