A warm bowl of rustic Tomato Soup with Goat Cheese is satisfying no matter what the weather. Light enough for summer temps, but satisfying on a wintry day. Chèvre replaces the traditional heavy cream making this soup approachable for those who are lactose intolerant.

Prep time:10-15 minutes
Cook time:30 minutes + Blending
Servings:8 – 12

Ingredients

  • 2 Tbsp. EVOO or Butter 
  • 1 Sweet Onion, peeled and diced 
  • 5 ounces (1/2 bag) Carrot shreds 
  • 2 -3 cloves Garlic, chopped 
  • 1 (15 oz.) can Cannellini (White) Beans, drained and rinsed 
  • 1 (28 oz.) can Crushed Tomatoes 
  • 1/2 (24 ounce) jar Marinara Sauce
  • 3 cups Chicken Bone Broth
  • 2 tablespoons Shiro (mild yellow) Miso 
  • 1 Bay Leaf 
  • 1/4 to 1/3 cup Basil Pesto
  • 4 ounces Goat Cheese (chevre) + extra for topping
  • 1 – 2 tablespoons Fish Sauce
  • Agave Syrup
  • Kosher Salt & Black Pepper
  • zest of one Lemon + fresh chopped flat leaf Parsley for topping
  • Optional: Add 2 cups cooked and shredded Chicken for a main dish meal

Preparation

  1. Heat a deep pot or Dutch oven on the stovetop over medium heat. Add EVOO or butter, onion, carrot shreds and garlic. Saute veggies until tender (about 4 to 5 minutes).
  2. Add ingredients from beans through pesto. Bring the soup to a boil and then reduce heat to low and simmer for 30 minutes, covered. 
  3. Remove the bay leaf. Using either an immersion (stick) blender or countertop blender, puree the soup. (If using countertop blender, process in batches and cover lid with a towel as soup will expand in container due to heat.) Return soup to pot, add goat cheese, whisk to incorporate, then add fish sauce, agave syrup, salt & pepper to taste. Keep warm over low heat. Add shredded chicken, if desired.
  4. To serve, ladle soup into bowls, sprinkle goat cheese crumbles, lemon zest and diced parsley over top. Serve immediately.

Wine Pairing Guide

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato