Tomato Soup With Goat Cheese
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This tomato soup with goat cheese is one of my go-to recipes for busy nights because it comes together so quickly. Just throw six ingredients into a soup pot, and in 15 minutes you have a dinner that tastes like it took much longer. That’s thanks to the goat cheese. It adds a wonderful, tangy richness that compliments the tomatoes perfectly. Try this recipe once, and you’ll find yourself making it again and again.
Ingredients:
2 (14.5 oz.) cans diced tomatoes, undrained or 1 (28 oz. can)
2 medium onions, chopped
8 cloves garlic, minced (4 tsp)
8 oz. goat cheese
1 cup milk
4 tablespoons butter
Savings Tip: 8 oz. of goat cheese can easily run $8. To cut the cost in half, I buy my goat cheese at Aldi or wait for it to get marked down at the grocery store.*
*Those are 4 oz. logs shown in the photo.
What You Do:
Melt the butter in a large soup pot over medium heat. Add the onion and garlic, and saute, until the onions are translucent.
Add the diced tomatoes (including their juices). Cook for 10 minutes, stirring occasionally.
Add the goat cheese and milk, and continue cooking, until the cheese has melted. This should take about five minutes.
Then, puree the soup with an immersion blender. If you don’t own one, just transfer the soup to a regular blender in batches. I like to keep a bit of the texture, so I stop short of the soup being perfectly smooth.
Servings: 4 bowls or 8 cups
I often double the recipe, so we’ll have leftovers for the next day.
Tomato Soup With Goat Cheese
This tomato soup with goat cheese only requires 15 minutes of stove time, though it tastes like it took much longer to make.
- Total Time: 20 minutes
- Yield: 4 bowls or 8 cups 1x
Ingredients
- 2 (14.5 oz.) cans diced tomatoes, undrained or 1 (28 oz. can)
- 2 medium onions, chopped
- 8 cloves garlic, minced (4 tsp)
- 8 oz. goat cheese
- 1 cup milk
- 4 tablespoons butter
Instructions
Melt the butter in a large pot over medium heat. Add the onions and garlic, and saute, until the onions are translucent.
Add the undrained tomatoes, and cook for 10 minutes.
Add the goat cheese and milk, and cook until the cheese has melted (about five minutes).
Puree with an immersion blender or a regular blender, and serve.
Notes
Doubles beautifully.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stove-Top
- Cuisine: American
Keywords: tomato goat cheese soup
More Tomato Recipes
Looks good! I use an old Gilda DeLaurentis recipe for tomato soup with rosemary and cannelli beans. It may sound odd but they just get puréed right in with everything else. It helps to thicken the soup.
I bet it’s good with the beans. The goat cheese is the thickener in this recipe.
Sounds delicious! And not only does the goat cheese thicken the soup, but I bet it also gives it a zesty tang.
Right on both counts 🙂
Have you tried it with any other cheeses? thank you
Judy
I haven’t. It would probably work just fine with another soft cheese, like cream cheese.
Hi Erin, I will make this for sure. Why not, most of us have the ingredients on hand.
Looks so very simple. I live in the mountains and chose not to drive to town very often. I’ve been using the powdered cream cheese, sour cream, and thick cream as substitutes sometimes and have had great success with these products for soups and other dishes. I don’t think there is a powdered goat cheese. I’m just sayin’ the powdered products are great. The goat cheese would be better I’m sure.
Thanks for posting this simple recipe!
Allie
Yep, I’m a big fan of powdered dairy products, too. I keep powdered buttermilk and heavy cream on hand at all times.
Oh darn, please make this recipe a 5 STAR! I’m sure it’s delicious and we can add our own touch if we want.