Roasted Pepper Cream Soup with Ricotta

How to prepare roasted pepper cream soup with ricotta

1. Roast the peppers and tomato on a grill (ideal; or in the oven) until the skin is charred and they become soft, then clean them following the instructions for roasting peppers. Collect the juice that the vegetables release when you clean them. Tear the peppers into large pieces and crush the tomato with a fork.
2. In a not-too-large pot, heat the oil and add the crushed garlic. Saute, stirring constantly for 30 seconds, until the garlic smells pleasant, but don't let it brown.
3. Add the vegetables and their juice to the pot and cook on medium heat for another 2 minutes, until the juice becomes syrupy.
4. Add 2.5 cups of water, thyme, 25 grinds of black pepper and salt. Bring to a boil. Simmer covered on medium heat for 10 minutes.
6. Remove the thyme and blend the pot contents in a food processor or with an immersion blender until you get a cream. Add 75g of ricotta, parmesan and zest from 1/4 lemon, taste for salt and add more if needed and blend again until the cheese is incorporated.
7. In a food processor or with an immersion blender, blend the rest of the ricotta (50g) with zest from 1/4 lemon, a little salt and 2 tablespoons of cold water. You should get a cream with a consistency similar to heavy cream. If it's denser, gradually add a little more water. At the end add the basil and blend briefly, just until it's chopped.
8. Serve the warm cream soup with 2-3 tablespoons of ricotta cream drizzled on top and lightly swirled. Serve with croutons or toasted bread.

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