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|
- 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
- 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).
- Add ingredients from beans through pesto. Bring the soup to a boil and then reduce heat to low and simmer for 30 minutes, covered.
- 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.
- To serve, ladle soup into bowls, sprinkle goat cheese crumbles, lemon zest and diced parsley over top. Serve immediately.