Tomato, Basil + Goat Cheese Soup Recipe

Directions

1. 1

   Sauté the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add Garlic and Carrots

   Stir in the minced garlic and diced carrots. Cook for an additional 3-4 minutes until the carrots begin to soften.

3. 3

   Incorporate Tomatoes and Broth

   Add the canned diced tomatoes (with juices) and vegetable broth to the pot. Stir to combine and bring to a simmer.

4. 4

   Season the Soup

   Stir in the chopped fresh basil, salt, black pepper, red pepper flakes, and balsamic vinegar. Allow the soup to simmer for 20 minutes, stirring occasionally.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

6. 6

   Add Goat Cheese

   Once blended, return the soup to the pot over low heat. Stir in the crumbled goat cheese until melted and incorporated.

7. 7

   Serve

   Ladle the soup into bowls and garnish with additional fresh basil and goat cheese if desired.