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Vine-Ripened Summer Tomato And Basil Soup With Goat Cheese
by Kathy Gunst
Served either warmed or chilled, this soup combines the best flavors of summer - vine-ripened tomatoes, fresh, aromatic basil and tangy goat cheese.
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Ingredients:
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2 Lbs Vine-ripened tomatoes, cored and chopped |
1 1/2 Tbsp. Olive oil |
2 Medium onions or 1 large, peeled and chopped |
2 Cloves garlic, peeled and chopped |
1/4 cup Fresh basil leaves, chopped |
4 cups Chicken or vegetable broth, canned or homemade |
Salt and freshly ground pepper |
Pinch of sugar, optional |
Sprigs of fresh basil for garnish |
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Directions:
- In a large soup pot, heat the oil over low heat. Add the onions and garlic; let cook 8 minutes, stirring occasionally. Add half the basil, salt, pepper and the tomatoes and cook, stirring for 5 minutes.
- In a large soup pot, heat the oil over low heat. Add the onions and garlic; let cook 8 minutes, stirring occasionally. Add half the basil, salt, pepper and the tomatoes and cook, stirring for 5 minutes.
- Raise the heat to high, add the chicken broth and bring to a boil. Reduce the heat to low, partially cover and let simmer for 15 minutes.
- Remove the soup from heat and add 3 ounces of the goat
cheese, stirring well to make sure that all the cheese is incorporated. Let cool slightly.
- Working in batches, puree the soup in a food processor or blender until smooth. Taste for seasoning and add salt and pepper as needed. If the soup has an acidic taste, add a pinch of sugar.
- To serve hot, bring the soup to a simmer for about 5 minutes and serve piping hot. To serve cold, place the soup in a large bowl and refrigerate for at least 2-3 hours, or until well chilled.
- Hot or cold, garnish each bowl with a sprig of basil and a small sprinkling of the remaining goat
cheese.
- Serves 6 to 8.
By Kathy Gunst |
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