Full Liquids · Lunch · by Mara
Mara's Redleaf Ricotta Kettle
Strained Tomato-Ricotta Protein Soup
Ricotta and dry milk fortify a warm tomato cup without leaving curds behind. Use only after your care team clears tomato, dairy, and creamy soups for your current stage; the finished soup must be completely smooth, strained, and pourable.
- Total time
- 25 min
- Yield
- 6 small servings
- Serving
- About 1/2 cup
- Texture
- Completely smooth and pourable
Ingredients
- 1 can (15 ounces) no-salt-added tomato sauce
- 1 cup low-sodium vegetable or chicken broth
- 1 cup part-skim ricotta cheese
- 1 cup skim milk
- 2 tablespoons nonfat dry milk powder
- 1/4 teaspoon onion powder
- Pinch of dried basil, optional and only when approved
Directions
- 1
Warm the tomato sauce, broth, onion powder, and optional basil over medium-low heat for 8 minutes; do not boil hard.
- 2
Cool for 5 minutes. Add the warm tomato mixture, ricotta, skim milk, and dry milk powder to a blender.
- 3
Blend for at least 60 seconds, scrape the sides, and blend again until uniform.
- 4
Press through a fine-mesh strainer and discard every curd, seed, skin, or herb particle.
- 5
Return to low heat and warm gently without boiling. Measure the volume directed by your care team and refrigerate the remainder promptly.
PER SERVING
Nutrition
- Protein
- 8g
- Calories
- 110
- Carbs
- 11g
- Fat
- 4g
- Fiber
- 1g
- Sugar
- 7g
- Sodium
- 260mg
Estimated from no-salt-added tomato sauce, low-sodium broth, part-skim ricotta, skim milk, and nonfat dry milk. Contains milk. Tomato, broth, and ricotta brands can change sodium and every displayed value.
Source: Inspired by WakeMed's strained creamy tomato soup and Boston Medical Center's ricotta-fortified soup method; independently formulated and worded for the Guild.
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