Provençal Tomato Soup With Chèvre

"This soup uses fresh goat cheese to temper the acidity of the tomatoes, rather than heavy cream. Adapted by Nick Kindlesperger at Serious Eats, from a recipe in _The Splendid Table's How to Eat Supper_. You could, if you liked, puree the soup before adding the cinnamon, which would make this a rather more refined, less rustic, presentation. Use an immersion blender rather than a canister blender; the canister blender will add too much air and the soup will turn orange-pink instead of a rich red."
 
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Ready In:
55mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Fill the bottom of a heavy soup pot (5 to 6 quarts) with olive oil. Over medium-high heat, cook the onions with a pinch of salt until golden, 5 to 8 minutes, stirring often. In the meantime, lightly crush the spices in a small bowl or with a mortar and pestle, to release the flavors. Add the spices and garlic to the onions and cook until the aromas open, about 30 seconds.
  • Stir in the tomato paste and continue stirring until no lumps remain. Add the vermouth and cook for 1 minute, then add the tomatoes. Bring to a boil, cook for two minutes, then add the broth. Bring to a simmer, cover, and cook for 20 minutes.
  • Stir in the cinnamon and season to taste with salt and pepper. Ladle the soup into bowls and top with crumbled goat cheese.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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