There is classic tomato soup, and then there is Roasted Red Pepper and Tomato Soup with Ricotta. If you love tomatoes, you will love this soup. Combining sweet red peppers with ripe red tomatoes enhances both. Roast them to intensify their bold flavors and colors, simmer briefly, and then puree into creamy soup without one drop of butter or cream.
Delightfully versatile, this soup adapts to temperature, garnish, and presentation. Double the recipe, serve it different ways. Garnish with roasted cherry tomatoes and fresh basil leaves. Add dollops of low-fat ricotta and swirl. Not only is it beautiful, it deliciously changes this soup by simply adding a small amount of fresh cheese. Serve the same day as made, or refrigerate up to two days. Serve warm, room temperature, or chilled. Makes 8 cups/1.9 liters soup.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Cooking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photos. 4 servings. Cook time: 45 minutes.