There is nothing quite like the warm, comforting aroma of simmered tomatoes and garlic filling a kitchen on a cool afternoon; the first spoonful of Ricotta Tomato Soup (Creamy without Cream) greets you with a gentle tang, a smoothness from the ricotta that feels like a soft blanket, and a brightness from basil that keeps it lively. The texture is silky but not heavy, with tiny flecks of tomato and sweet onion giving it a homemade character that makes you want another bowl. This is the kind of soup that brings back memories of slower Sundays and family visits, yet it’s light enough to enjoy any night of the week.
Soup like this is classic comfort food because it’s uncomplicated and crowd-pleasing; a bowl warms hands and hearts at the same time. It’s perfect for family gatherings because it serves easily and pairs well with simple sides that everyone already loves. A pot of this soup encourages conversation around the table soft laughter, shared stories, and the comfortable silence that happens when everyone is simply content. If you enjoy a familiar tomato soup but want something a little richer without turning to cream, this version is the bridge between old favorites and a fresher, lighter finish. If you want a different take on a similar flavor, you might enjoy a bowl of our classic tomato basil soup as another family-friendly option.
This recipe is simple and, truly, foolproof. With just a handful of pantry staples and a short simmer, you’ll have a soup that feels special without any fuss. The method is forgiving: if your tomatoes are a touch more acidic, a pinch more salt smooths them; if your ricotta is creamier, it will make the soup silkier. It’s a recipe that welcomes home cooks of every level. For those who like to make ahead, it reheats beautifully and often tastes even better the next day. Ricotta Tomato Soup (Creamy without Cream) proves you don’t need heavy ingredients to create comfort that feels indulgent.
Why this recipe works
Texture is everything in a simple soup like this, and this recipe gets it right by pairing creamy ricotta with bright tomato and a little cooking time to soften the onion and blend flavors. The ricotta adds body a gentle richness without weighing the soup down the way cream can. When stirred in off the heat, ricotta melts into the hot tomato base, creating a smooth mouthfeel that still allows the tomato’s acidity to shine. The vegetable broth gives a savory backdrop and stretches the tomatoes into more of a sipping consistency, while the olive oil rounds out the edges and gives a subtle fruitiness that carries through each spoonful.
Ease of cooking is another reason this works so well. The technique is straightforward: sweat the onion and garlic, add tomatoes and broth, simmer to marry flavors, then mix until smooth. There’s no heavy emulsifying, no laborious roux, and no long braises. That makes this recipe forgiving for a busy evening when you want comfort without the fuss. The gentle simmer concentrates flavor and softens the sharpness of canned tomatoes; meanwhile, simple seasoning with salt and pepper lets the main ingredients sing without masking them. Because the recipe uses canned diced tomatoes, it’s also wonderfully seasonal: you can enjoy the taste of summer tomatoes all year long with very little effort.
Each ingredient plays a clear role. Onion and garlic provide aromatic depth; canned tomatoes offer consistent acidity and tomato flavor; vegetable broth supplies savory context and helps control the final thickness; ricotta brings creaminess and a mild, milky tang; olive oil adds richness and helps bind flavors. Fresh basil at the end gives the soup brightness and an herbaceous lift, cutting through the richness and making every bite feel fresh. This balance of texture and flavor, paired with such an easy method, is why Ricotta Tomato Soup (Creamy without Cream) feels like a small celebration in a bowl familiar, nurturing, and simply made.
How to prepare Ricotta Tomato Soup (Creamy without Cream)
Start by gathering your ingredients and find a cozy pot one you enjoy using. The most satisfying part of the process is when you stir the ricotta into the hot tomato mix: it transforms before your eyes, turning a chunky stew into a satiny soup. Take your time with the onions; letting them soften slowly brings out their sweetness and makes the final soup rounder in flavor. When the soup simmers, it gives you a few minutes to tidy up the kitchen or shred some bread for dipping.
As you blend, move the immersion blender gently and watch the texture change. If you like a slightly rustic finish, pulse just a few times so small bits remain. If you prefer it fully smooth, blend longer until it reaches that spoon-coating consistency. This is also a great moment to taste and adjust salt and pepper a small pinch can brighten the whole pot. If you want a playful side, serve it with something crisp; try one of our lighter bites like the air-fryer parmesan-crusted ricotta bites for a lovely contrast.
Ingredients
- 2 cups canned diced tomatoes
- 1 cup ricotta cheese
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a pot, heat 2 tablespoons olive oil over medium heat.
- Add the chopped onion to the pot.
- Stir the onion and cook until it is soft and translucent.
- Add the minced garlic to the pot.
- Cook the garlic for about 30 seconds until fragrant.
- Stir in 2 cups canned diced tomatoes.
- Pour in 1 cup vegetable broth.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer.
- Simmer gently for 20 minutes to blend flavors.
- Remove the pot from the heat.
- Stir in 1 cup ricotta cheese and mix until smooth.
- Use an immersion blender to blend the soup until creamy.
- Serve the soup hot, garnished with fresh basil.
Serving ideas
This soup is incredibly versatile and pairs well with comforting, familiar sides that everyone enjoys. Try it with:
- A warm, crusty bread for dipping and soaking up every last spoonful.
- A simple green salad tossed with a light vinaigrette to add crunch and brightness.
- A grilled cheese sandwich for a timeless, cozy pairing.
For a drink, a glass of lightly chilled white wine or a herbal iced tea complements the soup’s brightness without overpowering it. For a non-alcoholic pairing, a sparkling water with a squeeze of lemon keeps the palate refreshed.
Storing this recipe
In the refrigerator, store leftover soup in an airtight container for up to 3–4 days. When you reheat, do so gently on the stove over low heat, stirring occasionally so the texture remains smooth and the ricotta doesn’t separate. If the soup seems too thick after refrigeration, add a splash of vegetable broth or water while reheating to restore the desired consistency.
Freezing is possible, but ricotta can change texture after thawing. If you plan to freeze, consider pureeing the soup completely before freezing; store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly and whisk to recombine any separated elements. When reheating from frozen, warm gently and taste for salt, as freezing can dull seasoning.
Helpful tips
Mind the heat when adding ricotta. Add ricotta off the heat and stir until smooth; this keeps the cheese from curdling and preserves that lovely silky texture you want. If the ricotta is very cold, let it sit at room temperature for a few minutes while the soup simmers so it blends more easily. If you’re worried about lumps, whisk the ricotta briefly in a small bowl before adding it to the pot, then stir it in.
Taste and season in stages. Tomatoes, broths, and ricotta all contribute different salts and acids, so add a small pinch of salt after the simmer, then taste again after blending. Pepper can be added more boldly at the end for a gentle bite. Remember that a little acidity can be balanced with a touch more ricotta or a drizzle of olive oil to round things out.
Blend gently and choose your preferred finish. If you like a completely smooth soup, use an immersion blender until every bit is blended. If you prefer texture, pulse briefly and leave small tomato pieces intact. Avoid over-blending at high speeds for long periods; it can introduce air and change the mouthfeel. If you don’t have an immersion blender, a countertop blender works fine blend in batches and keep the lid slightly ajar with a towel over it to let steam escape.
Keep things flexible for families. This recipe stretches well; increase the broth for a lighter soup or add an extra half cup of ricotta for more richness. If you’re serving picky eaters, set out garnishes like extra basil, a drizzle of olive oil, or grated cheese so each person can make their bowl just right.
Use quality canned tomatoes. A good can of diced tomatoes is the backbone of this soup. If you prefer a slightly sweeter profile, choose tomatoes labeled as San Marzano-style or simply look for ones with fewer additives.
These tips are small, practical ways to avoid common pitfalls and help the soup turn out consistently lovely. The goal is a soup that warms and comforts without fuss, so take your time with the simple steps and enjoy the transformation from ingredients to a bowl that feels like home.
Recipe variations
- Make it Spicy: Add a pinch of red pepper flakes when cooking the garlic and onion, or finish with a drizzle of chili oil for warmth.
- Add roasted vegetables: Stir in roasted red peppers or carrots before blending for added sweetness and a deeper flavor profile.
- Herb-forward version: Fold in chopped fresh thyme or a spoonful of pesto at the end for an herbaceous twist.
Common questions
Q: How can I make this soup thicker or thinner?
A: To thicken, simmer a little longer uncovered to reduce liquid or add an extra half cup of ricotta. To thin, stir in a splash more vegetable broth or water until you reach your preferred consistency.
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use about 3–4 ripe tomatoes, peeled and chopped, and increase simmer time until they’ve broken down and the flavors have concentrated.
Q: Is ricotta the best cheese option for a creamy texture?
A: Ricotta offers a mild, light creaminess without heaviness. For a different note, you could try mascarpone for extra richness or a soft goat cheese for tang, but ricotta keeps the soup gentle and family-friendly.
Q: Can I make this dairy-free?
A: For a dairy-free version, swap ricotta for a creamy plant-based cheese or a spoonful of blended silken tofu. Adjust seasoning to taste, as flavors will shift slightly.
Conclusion
This gentle, homey Ricotta Tomato Soup (Creamy without Cream) is an easy weeknight winner and a comforting choice for gatherings, offering creamy texture without heavy dairy and plenty of heart. For a slightly different take that also uses ricotta in a creamy tomato base, see Creamy Tomato Soup (With Ricotta Cheese!) for inspiration and extra ideas. Enjoy a bowl that feels like coming home.
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Ricotta Tomato Soup (Creamy without Cream)
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A light yet comforting tomato soup enriched with creamy ricotta, perfectly paired with fresh basil.
Ingredients
- 2 cups canned diced tomatoes
- 1 cup ricotta cheese
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a pot, heat olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in canned diced tomatoes.
- Pour in vegetable broth and season with salt and pepper.
- Bring to a simmer and gently simmer for 20 minutes to blend flavors.
- Remove from heat and stir in ricotta cheese until smooth.
- Use an immersion blender to blend the soup until creamy.
- Serve hot, garnished with fresh basil.
Notes
Add a pinch of red pepper flakes for a spicy kick or serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian