Gluten-Free Tomato & Goat Cheese Soup

Gluten-Free Tomato & Goat Cheese Soup

Tomato & goat cheese soup
Goat cheese in my soup? How did I get here?

A couple of years ago, my Chicago native husband convinced me to take a trip and traipse around the city with him.  Never having been and knowing my love for travel, I jumped at the chance to get to know the city he so deeply loved.  Of course, being the conscientious adventurer, I delved into all things Chicago, especially the food and had a list for my must stop and dine places in the city before we even left L.A.

One of the places we stopped at after our improptu photo shoot at Wrigley Field, was the Standard Market Grill.  Being a mom of a child with Celiac Disease, I make it my mission to research places that have gluten-free menus in place for our next visit with the kids.  I wish I could say I sampled everything on the menu, but no, sadly.  Having had a hearty breakfast, I opted for something light and refreshing to hold me over until dinner, and went with the gf tomato & goat cheese soup.

I have to say, I was a bit apprehensive about goat cheese in my soup.  Although I love all things cheesy, goat cheese is not high on that list.  However, I was reassured it was an amazing dish and it did not disappoint.

So how does this bring me to this recipe? Did I steal it? Nope! I didn’t take enough money for bail, so I scoured the web until I found something similar and just as tasty.

INGREDIENTS

2 tbsp-olive oil
1-medium yellow onion
2-garlic cloves
1/4 tsp-red pepper flakes
1/2 tsp-dried thyme
1 – 28 oz can whole plum tomatoes
1-cup vegetable broth
2 oz goat cheese
2 oz queso fresco
black pepper

INSTRUCTIONS

Over medium low heat sauté with olive oil, onion diced finely, minced garlic, red pepper flakes, and dried thyme, for 5 minutes or so or until onions are soft. Stir occasionally until slightly brown.

Next, put whole can of tomatoes and vegetable stock in a blender (including the juice from the tomatoes). Add the sautéed mix to blender. Blend on pureed setting. 

Then, pour into soup pot and bring to a boil. Add water if desired for a thinner soup. Pepper to taste. Lower heat and simmer for 15 minutes. Sprinkle on goat cheese and let melt before stirring.

Last, serve and top with queso fresco.

Side Note: if you’re not a soup person, use 1/4 cup less broth and use it over pasta for an alternate dish. Enjoy!

-Sandra

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