Ricotta Soup Recipes
ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA
Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Soup, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
RICOTTA SOUP
This comes from the Chicago Daily Herald by chef Jason Spoor. Serve with a spring green salad topped with tomatoes.
Provided by Jill77
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until almost done in 4 quarts boiling, salted water.
- For a thick, creamy soup, drain some of the water, leaving about 1/2 inch water above pasta.
- Return pot to medium flame and add the drained ricotta; bring to a simmer.
- In the meantime heat the olive oil in a small saucepan and brown the garlic.
- Add desired herbs to large pot and stir well.
- Add olive oil and garlic and mix well.
- (If the soup is not hot enough, the oil will not mix.) Add the spinach leaves.
- While vigorously stirring soup, add the beaten eggs.
- Let soup simmer about 10 more minutes, stirring constantly so mixture does not stick to bottom of the pan.
- Garnish with cheese and salt& pepper to taste.
Nutrition Facts : Calories 302.2, Fat 14, SaturatedFat 5.2, Cholesterol 75.9, Sodium 131.7, Carbohydrate 30.8, Fiber 1.7, Sugar 1, Protein 13
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