Creamy Tomato Soup with Goat Cheese
Cream of tomato soup gets a makeover in this quick, easy recipe that uses tangy goat cheese and fragrant basil to make a flavorful variation on an old favorite.
Servings: 4 -1/2 cups
Ingredients
- 2 tablespoons butter
- 1 medium sweet onion chopped
- 4 cloves garlic chopped
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 can 28-ounce diced tomatoes, undrained
- 1/2 cup milk
- 1/2 cup crumbled goat cheese
- 6 large fresh basil leaves roughly chopped
- 1/4 to 1/2 cup water optional
- 2 tablespoons toasted pine nuts
Optional garnish (see recipe notes)
- Broiled tomato slices
- Crumbled goat cheese
- Basil sprigs
Instructions
- Melt the butter in a 3-quart saucepan over medium heat. Add the onion and garlic and sauté, stirring frequently, until the onion is soft and translucent and the garlic tender, but not browned. Add the salt and a few grinds of black pepper.
- Add the tomatoes, along with their liquid and bring the mixture to a slow simmer. Cook, stirring occasionally, for 8 to 10 minutes.
- Add the milk and goat cheese and continue cooking until the cheese has melted. Add the basil and stir until wilted.
- Using a hand-held immersion blender (or conventional blender), purée the mixture until smooth. Add the water to thin slightly if desired, stir in the pine nuts and keep warm until served.