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 450Ë™ 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
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
Just made this recipe and it was amazing. Even with no blender, which led to a very chunky soup, it was still really really good. Thanks for sharing!
No blender?! So good to know that it can still taste awesome. xo
Wow goat cheese in tomato soup has to be good!
Made this the other night with a grilled goat cheese sandy on the side. Delish! My husband, who says he doesn’t like soup, loved it!
YAY ERIN!
Dude, I’m really sorry about your bangs. Like, really sorry. Also, the Great Dane/Chihuahua intersection is amazing. Soup + Grilled Cheese = amazing! Happy holidays, friend!
I love the idea of adding goat cheese to tomato soup! YUM.
I literally laughed out loud reading this post. I love your writing style. Good stuff.
Mmmmm, I really need this right now… The last picture made me so hungry!
Just found your blog via Pinterest. I love it! I already feel like we’re friends after reading approximately two and a half posts. Thank you and thanks Pinterest for leading to the discovery of even more deliciousness!
I may have squealed out loud when I saw this blog title. Tomato soup?! And goat cheese?! And grilled cheese?! So exciting!!!
By the way, I’m very sorry for the loss of your bangs 🙂
Amazing how you got the cheese to drape between the sandwiches so perfectly!!
I love tomato soups that used canned tomatoes. I just had to say that. San Marzano tomatoes are so worth the money because truly they taste wonderful and fresh and Italian. I love the addition of goat cheese, too. Yummy…
I am one of those lost people at the post office….clueless.
I even dig soup when it’s hot outside! Love Soup! and especially with cheese!! I love to add cheddar gives it also a nice rustic taste.
Yum, I love goat cheese .. wish I had this right now. xo, Catherine … http://www.frenchtoastandwine.com
Do any grocery stores sell the San Marzano tomatoes?
Yes! I bought mine at Whole Foods (they were cheaper than online, actually).
This just melted my heart. I’m in love 🙂