Tomato Soup with Ricotta Cheese and 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh (2 heaping tablespoons)
- Garlic (4 cloves)
- Onion, large (1)
- San marzano tomatoes (5 cups)
- Thyme, dried (1/2 teaspoon)
- Canned Goods
Vegetable or chicken broth (1 1/2 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and fresh black pepper, coarse (1)
- Dairy
- Ricotta cheese, fresh (1/2 pound)
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Published September 1, 2012 (5 months ago).
68 people saved this recipe.
