Goat Cheese Tomato Soup

By rebecca78

This soup comes together in about 30 minutes. There’s onion sauteeing, garlic getting fragrant, tomatoes being poured in, a little blender action…and that’s really it. A good amount of goat cheese makes this a tangy twist on an awesome classic.

And serve it with a grilled cheese. It’s important.

Ingredients

• 2 tablespoons olive oil
• 1 cup yellow onion, diced (about 1 onion)
• 2 garlic cloves, minced
• 1 (28 ounce) can of whole San Marzano tomatoes (in juice)
• 1 tablespoon tomato paste
• 1/2 teaspoon sugar
• 3 cups chicken stock (or veggie stock)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup heavy cream
• 3 ounces goat cheese, softened

Details

Adapted from acozykitchen.com

Preparation

Step 1

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and saute for about 5-7 minutes, or until translucent and tender. Add the garlic to the top of the diced onions and cook for about 1 minute, or until fragrant.

2. Add the tomatoes, tomato paste, sugar, chicken stock, salt, pepper, and stir. Cook the soup for 15 to 20 minutes.

3. In batches, carefully transfer the tomato mixture to the blender. Blend on low, being sure to let steam escape. Blending hot soup is a little dangerous so be careful! When you’re done blending it all, transfer it back to the soup pot. (Note: This soup has a little texture that I personally dig. If you don’t want that, simply place a sieve onto the pot and pour the mixture through–it’ll be much smoother with no tomato pulp.)

4. Reheat the soup just until hot. Mix in the heavy cream and goat cheese.