Tomato Soup With Goat Cheese

2 Tbs olive oil

1 medium yellow onion – finely diced

2 minced garlic cloves – minced

¼ tsp red pepper flakes

½ tsp dried thyme

8 twists of black pepper – from a pepper mill

28 oz can of whole plum tomatoes – I used San Marzano tomatoes

1 cup of vegetable broth

2 oz goat cheese

In a soup pot over medium low heat, add olive oil, diced onion, minced garlic, red pepper flakes, dried thyme and black pepper. Sauté for 7 minutes, stirring occasionally so it doesn’t burn, until onion mixture is soft and slightly browned.
Add all the tomatoes and their juices from the can and the vegetable stock to a blender. Add the sautéed onion mixture to the blender. Blend soup until fully pureed. Pour soup back into soup pan and bring to a boil.
Turn heat to low and simmer soup for 15 minutes.
Stir in goat cheese and let melt for a minute or two before stirring. Stir to combine.
Top with a sprinkle of goat cheese and black pepper and serve.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m