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Tomato Soup with Basil and Goat Cheese

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Tomato Soup with Basil and Goat Cheese

Tomato Soup with Basil and Goat Cheese

Jessica Braider
Is there anything more comforting than a smooth and creamy tomato soup? This version has plenty of flavor and can be customized to your tastes with more or less spice, a bigger dollop of goat cheese, or a kick of smoked paprika. “This soup was FABULOUS! A sophisticated twist on a classic comfort food. The Worcestershire sauce and balsamic vinegar give it a nice zing, and the basil and goat cheese make it taste like something you’d find at a fancy bistro. Both our kids cleaned their bowls,” according to recipe tester Ailea Sneller.
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 2 Tbsp. butter
  • 1 yellow onion finely chopped
  • 4 cloves garlic minced, about 2 tsp.
  • 1/4 tsp. crushed red pepper flakes
  • 56 oz. San Marzano or other whole tomatoes with their liquid
  • 2 cup cups reduced-sodium chicken or vegetable broth for a creamier soup, use 1 cup broth and 1 cup heavy cream, whole milk, or nonfat condensed milk, but add the milk or cream after the soup has simmered for 15 minutes
  • 1 Tbsp. Worcestershire sauce for a vegetarian and gluten-free alternative, use 6 drops hot sauce and 1/4 tsp. sugar per each Tbsp. Worcestershire sauce
  • 1 - 3 tsp. balsamic vinegar to taste
  • 1/4 cup goat cheese or use crème fraiche or sour cream, for serving
  • 1/4 cup fresh basil thinly sliced, for serving

Instructions
 

  • In a stockpot or Dutch oven, melt the butter over medium heat. When it is melted, add the onions and sauté them for about 5 minutes until they are translucent, but not browned.
  • Add the garlic and crushed peppers and sauté them for 30 seconds – 1 minute, until they are fragrant.
  • Stir in the tomatoes, broth, Worcestershire, and vinegar, cover it, bring it to a boil, and then remove the lid.
  • Let it simmer for about 15 minutes, stirring occasionally and crushing the tomatoes with a spatula or spoon.
  • After 15 minutes, puree the soup until it is smooth, using an immersion blender or transfer it to a standing blender. Serve it immediately, stirring in a dollop of goat cheese and topping it with some fresh basil, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Notes

Do Ahead or Delegate: Chop the onion, peel the garlic, or fully prepare and refrigerate or freeze the soup.
Scramble Flavor Booster: Add a pinch of saffron or smoked paprika to the simmering pot, season it with salt and freshly ground black pepper. Or for a sweeter flavor, add 1 Tbsp. molasses as it simmers.
Tip: Keep your kitchen stocked with masking tape and a permanent marker — that way, when you’re packing up leftovers, for the fridge or freezer, you can easily label them with the contents and date. It’s a great way to keep mystery leftovers from going to waste.
Video: Watch Jessica make this soup on Facebook Live!
Nutritional Information Per Serving (% based upon daily values): Calories 132, Total Fat: 5g, 8%; Saturated Fat: 3g, 16%; Cholesterol: 16mg, 5%; Sodium: 123mg, 5%; Total Carbohydrate: 17g, 6%; Dietary Fiber: 5g, 20%; Sugar: 8g; Protein: 4g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Soups & Stews, Spring, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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