If you have a handful of ingredients and 20 minutes, you can make this soup-er dinner. I actually chose to whip up this dinner after starting at a half-full container of ricotta cheese and wondering “what the heck should I do with this?” I knew I wanted something light (hello, I have to fit in formal dress this weekend) but I always wanted something warm and filling. I flipped through my recipes and knew it was the one since I only needed to grab some roasted red peppers, a lemon and chives to have all the ingredients.
There’s no chopping and there’s no sautéing so it’s the perfect weeknight dinner. You simply put the chicken broth, 2% milk (instead of half and half…just because), ricotta cheese, pepper, roasted red peppers and garlic in a blender and let it whirl until smooth. Pour the cold soup into a saucepan and warm over medium. Once warm, remove from the heat, add in some fresh lemon juice and salt and serve. SO EASY!
It’s creamy. It has a little spice from the pepper and the raw garlic. And it’s perfect for a light dinner or lunch (leftovers!).