Roasted Tomato and Goat Cheese Soup
In this recipe, pungent tomatoes are balanced by goat cheese for a rich fall soup. Goat cheese can seem pricey because, unlike cows, goats roam instead of graze in one spot. Due to their independent nature, goats canâ€™t be put into factory farms, which are cheap for farmers but hard on the environment. Most goat farms are small, family-run, and often highly sustainable operations. Find out about your local goat farmâ€™s practices and use their cheese in recipes like this, where a little goes a long way.
12 ripe tomatoes
2 cloves garlic, peeled and smashed
1 yellow onion, coarsely chopped
1 T. honey
2 sprigs fresh rosemary
2 T. balsamic vinegar
4 T. olive oil
Salt and freshly ground black pepper
1 dried bay leaf
1/4 C. fresh goat cheese
Preheat the oven to 42 5 Â°F. Core and quarter the tomatoes and scoop out the seeds, reserving the seeds and cores for the stock. In a large bowl, toss the tomatoes with the garlic, onion, honey, rosemary, 1 T. of the vinegar, 3 T. of the olive oil, and a dash of salt. Spread the mixture on a baking sheet and roast for 40 minutes, stirring occasionally. Remove the rosemary and set aside. Combine the tomato scraps, bay leaf, and 1 C. water in a pot and bring to a boil over high heat. Decrease the heat and simmer, uncovered, for 15 minutes. Strain the stock into a bowl and discard the solids. Rinse the pot and return the stock to the pot. Add the roasted tomatoes. Bring to a boil over high heat, then decrease the heat and simmer, uncovered, for 5 minutes. Let the soup cool for 10 minutes, then pour into a blender. Add the cheese and blend until smooth. With the blender running, add the remaining 1 T. olive oil. Season to taste with salt. Garnish the soup with the remaining 1 T. balsamic vinegar and a few grinds of pepper and serve.