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.

Serve.

4 comments:

Green Guy said...

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

Gerlinde in Dallas 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 Dallas said...

I'm pleased you enjoyed the soup, Monica!

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