Tomato, basil & ricotta soup
Tomato, basil & ricotta soup

By : @gasmarksix

Tomato, basil & ricotta soup

  • Courses: Main Course
  • Cuisines: Indian
  • Dietary: Vegetarian, Low carb
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Servings: 4

This is a perfect homemade tomato soup recipe. I’ve used ricotta cheese instead of cream; this gives the soup a thicker texture. Great to cook a batch and freeze it.


  • 12 large tomatoes
  • 1 tsp of sugar
  • Pinch of rock salt
  • 1 tbsp of olive oil
  • 1 chopped onion
  • 4 garlic cloves crushed
  • 750ml of vegetable stock
  • 3 tbsp tomato paste
  • 2 tbsp of balsamic vinegar gel
  • A large bunch of fresh basil
  • 4 tbsp of ricotta cheese (keeping some aside to serveGround black pepper, basil leaves and olive oil to serve)


  • 1
    Wash and core the tomatoes set out in a dish and sprinkle with sugar and salt.
  • 2
    Select the sauté setting, when hot add the oil and sauté the onion and garlic for three minutes.
  • 3
    Add the tomatoes, stir for three minutes until the tomatoes soften.
  • 4
    Pour in the vegetable stock, balsamic gel, tomato paste and half the fresh basil.
  • 5
    Close the lid and release valve.
  • 6
    Set to manual for eight minutes.
  • 7
    Release the pressure, remove the lid, add the ricotta cheese and the remainder of the basil.
  • 8
    Using a handheld blender, blitz the soup until smooth, season to taste.
  • 9
    Serve topped with a spoonful of ricotta cheese, a drizzle of olive, basil leaves and freshly toasted bread.
  • Nutrition Facts

    Serving Size: 4

    Serving Per Recipe: 4

    Amount Per Serving

    Calories 236.6

  • % Daily Value*
  • Total Fat3.6g 5%
  • Saturated Fat 0.4g2%
  • Trans Fatg
  • Sodium358.7mg14%
  • Total Carbohydrate45.7g15%
  • Dietary Fiber 9.9g39%
  • Sugars 22.1g
  • Protein8.1g
  • *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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