Goat Cheese Tomato Soup (with a Grilled Cheese)

Soups, Uncategorized

A couple things on this lovely day:

1. Wrapping cylinder objects is super annoying. Like, how am I supposed to wrap the bottoms and the tops, and it still be somewhat presentable?!

2. Yesterday, as I was standing in line at the post office, I realized no one really understands the whole priority, express, confirmation slip, tracking number deal–it’s confusing. Too many options, man. And I have to say, the women at the post office are incredibly patient with people. They just sit there and explain the rules OVER and OVER and OVER. And people are still confused. I feel like this needs to be taught to us in schools.

3. Last night, as I was getting ready to head out, I went to go flat iron my bangs, didn’t realize the setting was on 450Λ™ and burned a good piece of my bangs. Just straight fried a chunk of hair off. Yeah. That happened. So, if you see me in the next few weeks, I might be doing a little bang pinning to the side action.

4. When it’s freezing out all I want is soup. I want to ingest heat. I think I particularly like drinking heat. That’s where this soup comes in…

The infamous tomato soup and grilled cheese combo never gets old, does it? Another combo that I’m not sick of?

The whole Great Dane and chihuahua interaction. I can watch their confusion over the other one’s size for HOURS. HOURS!!! Classic combo #2.

I love a good roasted tomato soup. That’s sort of what I planned on when I went to make this, but a quick stroll through the produce aisle made me realize it wasn’t really an option. The tomatoes were pale, depressed, and expensive.

Why would we pay, like, $10 for sad tomatoes when we can buy a single ($5) can of San Marzanos.

(If you wanna know crazy details on why they’re awesome, here’s their Wiki page.)

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.

Goat Cheese Tomato Soup

Print this recipe!

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

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.

Yields 4 servings

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87 Comments

Leave a Reply

  • Reply Aljosa December 11, 2013 at 7:11 am

    It looks very good, going to remake it in theese cold days.

  • Reply vs March 25, 2013 at 11:22 am

    this was delish! I left out the cream b/c I didn’t have any but frankly it doesn’t need it, it’s deliciously creamy all int itself.
    Fabulous recipes on this blog, so glad I found you!

    • Reply Adrianna March 25, 2013 at 11:28 am

      Awesome. So glad you found me. YAY!

  • Reply alana May 24, 2012 at 6:10 pm

    love it!!! any suggestions of what i can substitute in for the heavy cream if i want to make the soup diet-friendly?

    • Reply Adrianna May 24, 2012 at 7:02 pm

      I would skip the heavy cream all together. It’ll still taste delicious!

  • Reply Liz April 2, 2012 at 8:08 pm

    The soup was amazing… I made it with beer battered grilled cheese: http://www.bettycrocker.com/recipes/beer-battered-grilled-cheese-sandwiches/952adc99-40a4-4bfd-bd35-a724084ef89d

    (The combo was crazy good, but the soup was the best part!)

    • Reply Adrianna April 3, 2012 at 12:38 am

      Whoa that grilled cheese sounds amazing. So glad you loved it!!

  • Reply Dawn Kelly March 1, 2012 at 2:56 pm

    Oh yay!

    I had lost a simple homemade recipe for creamy tomato soup & my searches brought me nothing but junk.

    Lucky I fell into your blog today! I’ll be making this tomorrow.

    Cheers!

    • Reply Adrianna March 1, 2012 at 3:24 pm

      Oh yay! Happy you found me. I love this soup. Hope you love it!

  • Reply Jen February 4, 2012 at 7:55 pm

    This was by far the best tomato soup I’ve ever had …. in my life.

    I doubled the tomato paste in my version … but seriously amazing.
    http://www.hopelesslytechie.com/2012/02/most-amazing-tomato-soup-ever.html

    • Reply Adrianna February 4, 2012 at 9:13 pm

      Ha! I love your post. So glad you loved. xo

  • Reply Mike @TheIronYou January 25, 2012 at 4:48 am

    I just mad it! I eased up a lil bit on the cheese and didn’t use heavy cream but the result was really amazing.
    Thanks for posting this yummy recipe
    Peace
    Mike

  • Reply Patti Sue January 16, 2012 at 9:00 am

    love it, love it, love! I used a combination of fontina, manchego and brie on our samis last night nestled between ciabatta! Out of goat cheese so I hit the soup with a dollup of creme fraiche.

  • Reply Dana B @ thebakingbooth January 12, 2012 at 4:44 pm

    very behind so still reading some older posts πŸ™‚ This looks wonderful! love, love, love the thought of some goat cheese sprinkled on. I usually add a bit of butter; goat cheese is healthier, not to mention quite tasty πŸ™‚

  • Reply Lisa Done January 8, 2012 at 9:25 pm

    Oh no your poor bangs. Once in Paris, getting ready for a fancy dinner I completely fried burned my hair with my flatiron (thought it was dual voltage when it wasn’t because it wouldn’t work with the transformer.. fried the flat iron also) chunks of burnt hair falling out, fortunately the great majority in the back and it was crisp…I bough a special conditioner to use, almost went to a stylist to get it cut off! but managed to wait until I got back to my own stylist at home. such horrors!!

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