Roasted tomato soup with ricotta, an easy but amazing recipe, I'm sure you wil like and re-do it often. Today's recipe is a little’ like September weather, suspended between the Sun's rays while still warm and the beginning of that wet and cold wind that projects us in the autumn and its marvelous colors. So, This dish is made with the last tomato, reddish summer symbol, and is a warm soup, to meet the first cold. Tomatoes, seasoned with salt, sugar and herbs, they are cooked in the oven, then peeled and (by hand) get shredded.
Sautéed in garlic, oil, shallots, little celery and cooked briefly with a little’ vegetable stock, become a soup taste pleasantly balanced between sweet and acid. I garnish the soup with breadcrumbs, fresh chives, oregano and fresh ricotta, so creamy. A vegetarian dish (vegan without ricotta) really light, perfect for people who care about their weight ’ without sacrificing taste. Who knows that it doesn't become one of your favorite soups. Is, to use the last tomato, have a look at all my RECIPES WITH TOMATOES, both warm or hot. Have a good day.
2 comments
Dear Ada, Good afternoon!
I do not hide that I am not a fanatic of soups, but of this I can almost feel the aroma of herbs, the smell of toast and the taste of summer tomatoes…
Want to taste it!
Kisses :-)
Antonella
Hello Antonella, I'm a fan of soups, soup, the velvety. They are an endless source of creative dishes…. try it and perhaps excites you too! A hug, ADA