The weather has finally cooled down a bit which has put me in the mood for tomato soup. In recent years I have been using goat cheese instead of cream for a lot of soups or sauces which have cream added to them towards the end. I like the taste and in this case it works well with the tomatoes.
I decided to try a can of fire roasted tomatoes which were wonderful in this soup.
2 tsp butter
1/2 clove garlic, minced
1 medium onion, chopped ( about 1 cup)
1 tbsp unbleached flour
1 14.5 oz can fire roasted or regular diced tomatoes
2 tsp fresh dill, chopped
1 cup vegetable broth (I combine water with a 1 tsp of Better than Bouillon, Vegetable Base)
2 tbsp soft goat cheese
salt and freshly ground black pepper
Melt the butter in a small pot and add the garlic; fry for about a minute. Add the onion and saute over medium-low heat until the onion softens and begins to turn a golden brown. Sift the flour evenly over the onion mixture, stir to combine well.
Add the tomatoes, dill, and vegetable broth. Bring to a boil, adjust the heat and simmer for about 10 minutes. Stir in the goat cheese until well combined. Adjust the seasoning with the salt and pepper.