Chilled Basil and Ricotta Soup – A Refreshing Summer Favorite
- Eliane Muskus
- Apr 22
- 2 min read
An elegant, creamy, and herb-infused cold soup that celebrates fresh basil and seasonal ingredients.
This is an ideal seasonal spring and summer soup—fresh, fragrant, and simply delicious. It was one of the most popular soups on my restaurant menu during the spring and summer months, especially when basil is at its peak flavor. Best of all, it’s not difficult to make and is sure to impress guests with its vibrant green color and luxurious texture.
Chilled Basil and Ricotta Soup (Soupe Froide de Basilic à la Ricotta)
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 1 hour 30 minutes
Ingredients:
1 large potato (approx. 200g)
2 large bunches of fresh basil
1 vegetable bouillon cube
150g fresh ricotta cheese
2 tbsp heaping grated Parmesan cheese
3 tbsp olive oil
2 tsp white sesame seeds
Salt and freshly ground black pepper
Preparation:
1. Prep the ingredients:
Peel and dice the potato into small cubes. Remove the basil leaves from the stems and set a few aside for garnish.
2. Cook the base:
In a saucepan, sauté the potato and basil (except the reserved leaves) with 1 tablespoon of olive oil for 1 minute. Add 750 ml (75 cl) of water and the vegetable bouillon cube. Bring to a boil, then reduce heat, cover, and simmer gently for 15 minutes.
3. Blend and chill:
When the potatoes are tender, add the Parmesan and blend until smooth. Let the soup cool to room temperature, then refrigerate until well chilled.
4. Toast the sesame:
Dry toast the sesame seeds in a pan for a few minutes until golden. Set aside.
5. Serve:
Pour the chilled soup into shallow bowls. Add a generous spoonful of ricotta in the center. Drizzle with the remaining olive oil, season with pepper, and sprinkle with the toasted sesame seeds and reserved basil leaves.
🍷 Wine Pairing Tip:
Pair this soup with a chilled white wine from Provence, such as a Coteaux-Varois-en-Provence blanc, for a perfect summer match.
