Makes 12 x 2-cup Servings
This makes a really satisfying bowl of creamy tomato soup. If you feel faint at the “butter” called for in this recipe, remember that except for the butter and the 1 1/3oz of Ricotta in each serving, this soup is pure veggie-goodness. There are no heavy meats or starchy carbs in this pot. The butter and the ricotta are the only protein and fats to be found!
And did I mention that it’s yummy?
6 lbs ripe Roma or beefy garden tomatoes, quartered
1 lg Vidalia onion (or other sweet onion, about 10oz), chopped into 1″ pieces
1 lg poblano pepper, stemmed, seeded, chopped into 1″ pieces
2 qts chicken stock
1 qt veggie stock
16 oz low sodium V-8 Vegetable juice
1/2 to 1 c butter (more is better….)
3 t Penzey’s “Mural of Flavor” seasoning blend
1 t dried, powdered thyme
1 1/2 t fresh ground black pepper
1 t sweet paprika
4 cloves garlic, crushed
1 lb low-moisture, part skim ricotta cheese
2 T organic apple cider vinegar
salt to taste
- In an 8-10qt soup pot, bring all ingredients except ricotta, salt, and vinegar to a boil, then cover and simmer at a hot, but not rolling boil for 2 hours.
- Uncover, turn up the heat slightly, and simmer for 30 minutes to reduce, then turn off heat and use a stick-blender to puree. Add the vinegar.
- Add the ricotta and blend again until smooth, then keep hot on a very slow simmer until ready to serve.
- Serve with a hot crusty cheese bread, a toasted ham sandwich, or a heap of rice in the bottom of your bowl. Garnish with a little Parmesan cheese.