Tomato Soup with Goat Cheese

Tomato Soup with Goat Cheese | Green Valley Kitchen

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Tomato soup with goat cheese is an easy to make soup that uses just a few ingredients and is full of bright, tangy flavor.


  • 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
  • 128 oz can of whole plum tomatoes – I used San Marzano tomatoes
  • 1 cup of vegetable broth
  • 2 oz goat cheese


  1. 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.
  2. 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.
  3. Turn heat to low and simmer soup for 15 minutes.
  4. Stir in goat cheese and let melt for a minute or two before stirring. Stir to combine.
  5. Top with a sprinkle of goat cheese and black pepper and serve.