You know what goes perfectly with tomato soup? Cheese. Usually grilled cheese sandwiches. But really, any cheese will do. You know what goes great with roasted tomato soup? Goat cheese.
Believe it or not, there are people out there who don’t like cheese at all! Lactose intolerance I can understand. Dislike of cheese, on the other hand, I just can’t wrap my head around. If I could, I would live on bread and cheese for the rest of my life. My mom used to be one of those people. She’s told me a few times that if it weren’t for my dad (and his love for cheese) she probably wouldn’t be a cheese eater at all. Shocking.
Give me cheese everything! And add extra cheese to everything—well, not everything. Just the things that go with cheese.
Goat cheese is made from goat’s milk and is generally smooth and has a tart, tangy flavor. When shopping for goat cheese, you need to know there are different types. Major categories include: Fresh Goat Cheese, Aged Goat Cheese, and Brined Goat Cheese, each of which is made differently.
Fresh Goat Cheese, or Chevre is probably the most well-known. It’s soft and shaped like a log.
I know you won’t believe me when I tell you this, but goat cheese actually has less sodium, cholesterol and saturated fat than regular cow cheese. I knew my terrible eating habits had health benefits! bring on the goat cheese, and roast tomato soup!
Considering the health benefits of goat cheese vs. cow cheese, I’m going to continue indulging in bread and cheese, but I’ll consider buying more goat cheese.
Ingredients
- 2 lbs whole Tomatoes
- 1 Onion, cut into large cubes
- 2 cloves Garlic
- 1 tablespoon Olive Oil
- 6 cups Chicken Broth
- ¼ cup fresh Basil, chopped
- 1 tablespoon Italian Spice Mix
- 2 tablespoons Tomato Paste
- Salt, to taste
- 1 oz soft Goat cheese
Instructions
- Preheat oven to 425 F
- Line a baking sheet with aluminum foil and spread the tomatoes, garlic, and onion evenly. Drizzle with 1-2 tablespoons olive oil and bake for 45 minutes, until the tomatoes soften and the peel starts cracking
- Once the tomatoes are finished roasting, carefully place the tomatoes, garlic and onions in a large stock pot over medium-high heat.
- Add chicken stock and stir in the tomato paste until combined.
- Bring to a boil, add basil, salt and Italian spice mix and simmer on low for 5 minutes.
- Use an immersion blender to blend the soup until it is smooth, then stir in the goat cheese until melted
- You may have to take the immersion blender to the soup again, to make sure the goat cheese is fully melted and blended into the soup.
