- 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.