Vine-Ripened Summer Tomato And Basil Soup With Goat Cheese by Kathy Gunst

Description

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

At a glance
Cheeses
Goat Cheeses
Course
Soup
Soft-Ripened Cheeses
Occasions
With Friends
Makes
6 - 8

* 4 oz Ile de France® Fresh goat cheese, crumbled
* 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

Methods/steps

* 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.

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