Name: Roasted Tomato Soup with Ricotta Toasts
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs ripe tomatoes, cored and chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp sugar; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes (optional); 1/2 cup fresh basil leaves, chopped (plus more for garnish); 4 slices crusty bread; 1/2 cup ricotta cheese; Zest of 1 lemon

Roasted Tomato Soup with Ricotta Toasts

CitrusyCarrot5102

This Roasted Tomato Soup with Ricotta Toasts is the perfect way to rescue overripe tomatoes and turn them into something spectacular. Roasting the tomatoes intensifies their sweetness, pairing beautifully with aromatic onion, garlic, and basil. The soup is velvety and deeply flavorful, while the lemony ricotta toasts add a creamy, tangy crunch. It’s a comforting, vibrant meal that lets summer’s bounty shine—perfect for a weeknight dinner or a cozy lunch. Plus, it’s a fantastic way to use up a glut of tomatoes before they go to waste!

Ingredients

Instructions

Preheat your oven to 425°F (220°C).
Spread the chopped tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, smoked paprika, sugar, and red pepper flakes if using. Toss to coat evenly.
Roast for 25 minutes, stirring once halfway through, until tomatoes are caramelized and soft.
Transfer the roasted vegetables to a large pot. Add half the chopped basil and 2 cups of water. Bring to a simmer and cook for 5 minutes.
Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth. Adjust seasoning if needed.
While the soup simmers, toast the bread slices until golden.
In a small bowl, mix ricotta with lemon zest and a pinch of salt.
Spread ricotta mixture on the warm toasts. Top with extra basil.
Ladle soup into bowls, garnish with remaining basil, and serve with ricotta toasts on the side.