Thursday, October 4, 2012

Goat Cheese Tomato Basil Soup with Grilled Cheese Croutons

Fall calls for soup. This tomato soup is not your out of the can soup.  I had always been against tomato soup, until I tried a real homemade tomato soup.  Since then, I have tried a few recipes, but this one is one of my favorites.  It is also SUPER easy! 

Goat Cheese Tomato Basil Soup
  • 1 tablespoon olive oil
  • 1 1/2 cup chopped onion 
  • 3 cloves garlic
  • 2 cans of fire roasted diced tomatoes (undrained)
  • 1/2 cup (4 oz.) goat cheese
  • 3/4 cups fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup chicken stock 
  • 1 1/2 cups milk

In a large saucepan, heat olive oil and saute the chopped onion for 3 minutes, until translucent. Stir in garlic and cook for an additional minute. Add fire roasted tomatoes and fresh basil, bringing to a boil. Stir in goat cheese until melted.

Blend until smooth (I used my immersion blender, LOVE IT!). Return to saucepan and stir in milk, chicken stock, salt and pepper. Return to medium-high heat and cook for 2 minutes.

Grilled Cheese Croutons

  • bread
  • butter
  • shredded cheddar cheese

While soup is cooking, butter toast and sprinkle cheddar cheese on top. Broil in the oven. Cut into squares for grilled cheese croutons.

Adapted from Eat Yourself Skinny

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