Sunday, October 10, 2010

Easy Chunky Tomato Soup with Goat Cheese

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(2 servings)

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.



Green Guy said...

That bread looks like real bread .. Do you really live in the united states?

Gerlinde in Washington said...

lol.. it's good bread :p

Monica said...

This is really great. Super easy and has given me a ton of ideas for other variations. This was our late Christmas lunch and my husband is still raving.

Gerlinde in Washington said...

I'm pleased you enjoyed the soup, Monica!

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