By Erin Huffstetler | 04/30/2018 | 9 Comments
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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.
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.
- 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
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.
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