How to make it

  • In a stockpot heat olive oil over medium heat.
  • Add onions and cook stirring often for 5 minutes until softened.
  • Add garlic and cook 2 minutes longer then add tomatoes and cook until tomatoes begin to soften.
  • Add thyme, basil and tomato juice then bring soup to a boil.
  • Reduce heat and simmer 30 minutes uncovered until flavors have intensified.
  • Remove and discard thyme sprigs then season with salt and pepper.
  • Transfer soup to a blender and puree until smooth working in batches.
  • Strain soup through sieve into bowl pressing on solids to extract as much liquid as possible.
  • Discard solids then cover bowl with plastic wrap and refrigerate at least 2 hours.
  • Meanwhile in a small bowl mash goat cheese with a fork.
  • Add oil, chives and garlic then mix well.
  • Season with salt and pepper and set aside.
  • About 15 minutes before serving take soup from refrigerator and let sit at room temperature.
  • Taste and adjust seasoning then lightly toast the bread slices and spread with herbed goat cheese.
  • Ladle soup into bowls and garnish each bowl with a crouton then pass remaining croutons.

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