This tomato soup with goat cheese is a simple and easy way to make soup that uses just a few ingredients and is full of bright, tangy flavor.
We are having an extremely wet winter in Los Angeles. After four years of drought, the rain is much needed, but the amount of rain has been worrisome as well. Today we are being pounded by a steady, driving rain that is predicted to last for 24 hours. This storm is the biggest storm LA has seen in a decade. Mudslides and flooding are on everyone’s mind.
To take my mind off the storm, I have been getting my inner Marie Kondo on and spending the day organizing things around the house.
I’m also making soup – a tomato soup with goat cheese. It’s been a favorite of mine for a while since it’s so easy to make, uses just a few simple ingredients and is full of bright, tangy flavor – perfect for a wet wintery day.
The first few times I made this recipe I used a hand blender to puree the soup.
Then I realized that I could cook the onions, garlic and herbs first and add them to the uncooked tomatoes and stock in the blender. Give it a whirl to puree all the ingredients before pouring it back into the soup pot to simmer for 15 minutes.
This was a much easier way to puree the soup – fewer splatters and no hot messy accidents.
What kind of soup do you like in the winter? I’m always looking for recipe inspiration so I’d love to know which soups are your favorites – let me know in the comments below!
A couple of notes:
- As noted above, you will puree the uncooked tomatoes and vegetable stock with the sautéd onions, garlic and herbs before simmering the soup. No need to ladle hot soup into a blender.
- Let the goat cheese melt for a few minutes in the soup before stirring.
- If you’re not a big fan of goat cheese, you can add some cream or parmesan cheese instead.
Recipe adapted from this New York Times recipe.Print
Tomato Soup with Goat Cheese
Tomato soup with goat cheese is an easy to make soup that uses just a few ingredients and is full of bright, tangy flavor.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 cups
- Category: Soup
- 2 Tbs olive oil
- 1 medium yellow onion – finely diced
- 2 minced garlic cloves – minced
- 1/4 tsp red pepper flakes
- 1/2 tsp dried thyme
- 8 twists of black pepper – from a pepper mill
- 1 – 28 oz can of whole plum tomatoes – I used San Marzano tomatoes
- 1 cup of vegetable broth
- 2 oz goat cheese
- In a soup pot over medium low heat, add olive oil, diced onion, minced garlic, red pepper flakes, dried thyme and black pepper. Sauté for 7 minutes, stirring occasionally so it doesn’t burn, until onion mixture is soft and slightly browned.
- Add all the tomatoes and their juices from the can and the vegetable stock to a blender. Add the sautéed onion mixture to the blender. Blend soup until fully pureed. Pour soup back into soup pan and bring to a boil.
- Turn heat to low and simmer soup for 15 minutes.
- Stir in goat cheese and let melt for a minute or two before stirring. Stir to combine.
- Top with a sprinkle of goat cheese and black pepper and serve.
- Serving Size: 4
- Calories: 130
- Sugar: 3.9g
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 7.3g
- Fiber: 1.8g
- Protein: 4g