Creamy Tomato Soup
Makes approx. 4-5 Servings
1/2 White Onion, chopped
1 Shallot, chopped
2 Cloves, Fresh Garlic, minced
1 Tablespoon, Olive Oil
1 Tablespoon, Butter
1 Can (28 oz.), Peeled Tomatoes *used Italian Style Plum Shaped in this recipe
1 Can (14.5 oz.), Fire Roasted Tomatoes
2 1/2 Cups, Chicken Broth, low-sodium & GF*
1 Tablespoon, dry Basil
1 Teaspoon, Garlic Salt
1/2 Cup, Heavy Cream
1/2 Cup, Light Cream
3 Tablespoons, Ricotta Cheese
- Mixed Italian Cheeses
- Fresh Basil Ribbons*
- Fresh Crispy Bread, for dunking
Heat a large pot on the stove over medium-high heat. Add the oil and butter. Once the butter is melted, add the onion and shallot. Sauté until they started to get golden, approx. 15 minutes or so. Season with S&P. Add the garlic and continue cooking for another minute.
Add the fire roasted tomatoes, plum whole tomatoes, dry basil and the chicken broth and stir well. Let it come to a boil then turn the heat to low and let it simmer for about 20 minutes. Using an immersion blender, puree the soup until smooth.
Add the Ricotta Cheese, heavy cream and light cream. Use the immersion blender again to smooth out the Ricotta cheese and to combine all the ingredients. Simmer for about another 10 minutes or longer. Taste and adjust seasoning. I added more S&P and a touch more of garlic salt.
Ladle the soup into bowls. Top with the Italian Cheeses and Basil ribbons. Serve with some nice crispy bread for dunking.
Basil Ribbons: “Chiffonade” means little ribbons in French, referring to the little ribbons you create while cutting. To get ribbons from the basil, stack the leaves, roll them tightly and then slice them perpendicular to the roll. Gently pull them apart and you’ll be left with ribbons.