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Chilled Tomato and Goat Cheese Soup

5/24/2009

2 Comments

 
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   We're heading towards summer temps here in Minnesota.  In fact, last week we shattered two records when we reached temperatures in the mid to upper 90's two days in a row.  I lose my appetite and I lose any desire to cook when it gets that warm.  And that's when I start thinking about food that will help cool me down.  I made this Tomato and Goat Cheese Soup for the first time last week.  I have been eating it chilled and, coupled with the tang of the goat cheese, this soup is very refreshing.  I plan to make it often during the summer, for those hot days when I don't feel like spending too much time in my kitchen. 

                              Chilled Tomato and Goat Cheese Soup
                      adapted from a recipe in Country Home, October 2005

• 2 onions, chopped
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1  14 1/2-ounce can diced tomatoes
• 1  8-ounce can tomato sauce
• 4 cups organic chicken broth
• 2 teaspoons roasted garlic paste*
• 1 cup whole milk
• 1/2 cup whipping cream
• 3.5-ounces mild goat cheese
• 1/2 teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• 1/2 teaspoon kosher salt
• additional goat cheese for garnish

  In a Dutch oven cook the onions in hot olive oil and vegetable oil over medium heat until caramelized, stirring often.  Stir in the minced garlic and cook about 5 minutes longer.  Add undrained tomatoes, tomato sauce, chicken broth, and roasted garlic paste.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.  Purée in a blender until smooth, in two batches.  Return mixture to the Dutch oven and add milk, cream, 3.5-ounces goat cheese, orange peel, orange juice, and salt.  Cook and stir over medium heat until well-blended and heated through.  It can either be eaten warm, or transferred to the refrigerator and eaten chilled.  Before serving, garnish soup with additional goat cheese.
* ROASTED GARLIC PASTE:  To roast the garlic, wrap a head of garlic in foil.  Bake in a 400˚F oven for 23 to 35 minutes or until cloves feel soft when pressed.  When cool enough to handle, squeeze garlic paste from the peels.

2 Comments
Merisi link
5/26/2009 08:44:51 pm

Yammy! Just to think of it makes me long for a cup. :-)

You know what I truly miss here?
Muir Glen Organic fire roasted tomatoes.
My goodness, that's Californian slow food goodness in a can. I have a recipe from Mary Engelbreit for a tortilla soup that tastes so much better with those fire roasted tomatoes.

Reply
tom | tall clover farm link
5/27/2009 01:17:39 am

Eileen, I look forward to making this especially with my fresh tomatoes (check back in late August), but I must say I think beach sand would look appetizing in the porcelain cup shown--gorgeous. Nothing like fine china from which to slurp your soup -- thanks for another winner recipe.

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