To make your satisfying supper hit the table even faster, go ahead and prep this creamy soup through step 1 in the morning. Then, all that's left to do is heat the soup and throw together a salad.

Roasted Red Pepper and Ricotta Soup

unsalted chicken stock

ricotta cheese

half-and-half

black pepper

garlic

lemon juice

salt

chives

Combine first 6 ingredients in a blender; process 1 minute or until smooth.


Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls; top evenly with chives.


This soup is terribly dull and the ricotta gives it a strange texture. I added smoked paprika, red pepper flakes, Texas Pete, roasted chicken Better than Boullion and a little more salt and pepper  just to make it edible. I also cooked up some orzo to add to it because it was very thin, especially since I cut back some on the broth. I will eat what I made so as not to waste it but I won't make it again.

It was ok.  I read the reviews so only added half of the stock.  It was a good quick recipe but I'll have to work on the spices.  I also doubled the roasted garlic instead of fresh.

I must admit I changed the recipe slightly though.  Used fresh bell peppers (3 of them) and roasted them myself.  Used salted veg stock (just the cubes you add boiling water to) and left out the lemon juice, kosher salt &amp; chives.  But anyway, it's SO GOOD.  Will definitely make again.  Thanks for the recipe!  I had leftover ricotta and didn't know what to do with it, and this was perfect.  :)

I had higher hopes for this soup.  I thought it was just ok at best.  Family didn't like it at all. I thought it would be a good soup and salad plus cornbread meal,  but it was disappointing and everyone was hungry an hour later. 

Made this exactly as directed and it came out quite thin.  I added some additional ricotta and cooked it down a little bit and got a better result.

Made it according to directions except for the half and half subsituted it with butter/ milk.  Could taste the peppers but the ricotta taste seemed to be lacking.  Maybe a little more lemon juice would have added some more acid to it.  Otherwise I enjoyed the quickness of getting this ready and barely any clean up.

Added some tabasco sauce and smoked paprika to give it more zip.  Used less broth and half and half.Very good!

Our peppers were packed in water, but had sugar, salt and vinegar at the
 end of the ingredient list.  Could that have been the issue with the 
soup?  It was quite bitter.  We didn't even add the lemon, and had to 
add additional salt and some sugar to tone it down.  

not sure what the consistency was supposed to be, but I imagined it being typically thick as a cream soup tends to be, and I may have also been imaging the consistency of a tomato soup because of the color.  Regardless, it was barely thicker than a broth-based soup and I had to add a fair amount of cornstarch slurry to thicken it up.  Once I did that the flavor was nice. 

This soup is delicious. I added everything except the chives to my vitamix and put it on soup mode. I added a few scallion slices as a garnish. So easy and good.

roasted red pepper and ricotta soup

Servings: 2.5

Author : Deb Wise

Ingredients

Instructions

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