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.