Roasted Tomato Soup with Goat Cheese
The recipe Roasted Tomato Soup with Goat Cheese can be made in roughly 1 hour. For $1.75 per serving, you get a soup that serves 4. One portion of this dish contains approximately 11g of protein, 20g of fat, and a total of 361 calories. It is perfect for Autumn. This recipe from Healthy Delicious has 1204 fans. A mixture of olive oil, onion, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 72%, this dish is good. If you like this recipe, take a look at these similar recipes: Roasted Tomato and Goat Cheese Quinoa, Goat Cheese and Roasted Tomato Crostini, and Roasted Tomato Penne with Goat Cheese.
Servings: 4
Cooking duration: 60 minutes
Ingredients:
1 teaspoon brown sugar
1 tablespoon butter
28 ounce can whole peeled tomatoes, preferably San Marzano
1 carrot, peeled and chopped
¼ cup loosely packed fresh basil, chopped
1 head garlic
1-2 ounces soft goat cheese (chèvre)
2 cups low sodium chicken stock
2 tablespoons olive oil
1 small onion, chopped (about ¾ cup)
salt and pepper
New York Brand Texas Toast Garlic & Butter Croutons
Equipment:
oven
roasting pan
aluminum foil
pot
immersion blender
blender
bowl
Cooking instruction summary:
Heat oven to 350ºF. Drain the tomatoes, reserving the liquid for later. Cut the tomatoes in half lengthwise and arrange in a roasting pan. Drizzle with half the olive oil; sprinkle with brown sugar, salt, and pepper. Slice the top of the head of garlic. Place on a sheet of foil and drizzle with the remaining oil; wrap completely in foil and set in one corner of the roasting pan, next to the tomatoes, but not touching them. Roast for 45 minutes.After the tomatoes have roasted for about 30 minutes, melt the butter in a soup pot set over medium heat. Add the onion and carrot; cool until soft – about 10 minutes.Add the tomatoes and four garlic cloves (save any remaining cloves for another use). Stir in the stock, basil and reserved tomato juice. Simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender.Melt in 1 ounce of goat cheese. Taste, adding additional goat cheese, salt, and pepper as desired.Divide the soup between four bowls and top with croutons.
Step by step:
1. Heat oven to 350ºF.
2. Drain the tomatoes, reserving the liquid for later.
3. Cut the tomatoes in half lengthwise and arrange in a roasting pan.
4. Drizzle with half the olive oil; sprinkle with brown sugar, salt, and pepper. Slice the top of the head of garlic.
5. Place on a sheet of foil and drizzle with the remaining oil; wrap completely in foil and set in one corner of the roasting pan, next to the tomatoes, but not touching them. Roast for 45 minutes.After the tomatoes have roasted for about 30 minutes, melt the butter in a soup pot set over medium heat.
6. Add the onion and carrot; cool until soft – about 10 minutes.
7. Add the tomatoes and four garlic cloves (save any remaining cloves for another use). Stir in the stock, basil and reserved tomato juice. Simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender.Melt in 1 ounce of goat cheese. Taste, adding additional goat cheese, salt, and pepper as desired.Divide the soup between four bowls and top with croutons.
Nutrition Information:
covered percent of daily need
