Roasted Tomato Soup with Goat Cheese

By á-32

Ingredients

• 28 ounce can whole peeled tomatoes, preferably San Marzano
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• salt and pepper
• 1 head garlic
• 1 tablespoon butter
• 1 small onion, chopped (about 3/4 cup)
• 1 carrot, peeled and chopped
• 2 cups low sodium chicken stock
• 1/4 cup loosely packed fresh basil, chopped
• 1-2 ounces soft goat cheese (chèvre)
• New York Brand Texas Toast Garlic & Butter Croutons

Details

Servings 4
Cooking time 60mins
Adapted from healthy-delicious.com

Preparation

Step 1

Preparation
Heat oven to 350ºF. Drain the tomatoes, reserving the liquid for later. Cut the tomatoes in half lengthwise and arrange in a roasting pan. Drizzle with half the olive oil; sprinkle with brown sugar, salt, and pepper. Slice the top of the head of garlic. Place on a sheet of foil and drizzle with the remaining oil; wrap completely in foil and set in one corner of the roasting pan, next to the tomatoes, but not touching them. Roast for 45 minutes.
After the tomatoes have roasted for about 30 minutes, melt the butter in a soup pot set over medium heat. Add the onion and carrot; cool until soft – about 10 minutes.
Add the tomatoes and four garlic cloves (save any remaining cloves for another use). Stir in the stock, basil and reserved tomato juice. Simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender.
Melt in 1 ounce of goat cheese. Taste, adding additional goat cheese, salt, and pepper as desired.
Divide the soup between four bowls and top with croutons.

Preparation