Jul 14 2026
Restaurants›The Modern›Preserved Tomato Soup, Lovage, Chevre Recipe

Preserved Tomato Soup, Lovage, Chevre Recipe

Inspired by The Modern
Time50m
Serves4

Make Preserved Tomato Soup, Lovage, Chevre Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

Finishing & Garnish

Optional Aromatics

Method

Soup Base

  1. 1

    Prepare vegetables

    Heat a large heavy-bottomed saucepan over medium heat. Add olive oil and swirl to coat. Add the diced onion and a pinch of salt; sweat the onion, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the diced carrot and cook 4–5 minutes more until softened.

  2. 2

    Aromatics

    Add the minced garlic and, if using, dried oregano and smoked paprika. Cook, stirring constantly, for 30–45 seconds until fragrant (do not let the garlic brown).

  3. 3

    Add tomatoes and stock

    Stir in the chopped preserved tomatoes with their juices and the tomato paste. Cook 2–3 minutes to let the flavors marry. Pour in the vegetable or chicken stock and bring the mixture to a gentle simmer.

  4. 4

    Simmer

    Reduce heat to maintain a gentle simmer. Partially cover and cook for 20–25 minutes so the carrot and onion become fully tender and the flavors concentrate. Taste and add sugar only if the tomatoes taste excessively acidic.

  5. 5

    Season and acid

    Stir in salt, black pepper, and lemon juice. Adjust seasoning to taste — the preserved tomatoes may already be salty, so start with the listed amounts and add more if needed.

  6. 6

    Blend until smooth

    Remove the pot from heat. Using an immersion blender, purée the soup until completely smooth and silky. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot. If you prefer a chunkier soup, blend only half the volume.

  7. 7

    Finish with cream (optional)

    If using, stir in the creme fraiche or heavy cream now and warm gently for 2 minutes — do not boil once cream is added. Taste and adjust salt, pepper, or lemon juice.

Finishing & Garnish

  1. 8

    Prepare lovage and chèvre

    Reserve a small amount (about 1 tsp) of chopped lovage for garnish. Stir the remaining chopped lovage into the soup off the heat to preserve its bright herbal flavor (reserve some if you prefer more visual garnish). Break the chèvre into small crumbles.

  2. 9

    Assemble bowls

    Ladle the hot soup into warmed bowls. Dot or crumble goat cheese onto each bowl — about 30 g (2 large tablespoons) per serving. Swirl gently with the back of a spoon so some chèvre melts into the hot soup while some remains as soft curds.

  3. 10

    Garnish

    Drizzle a little extra-virgin olive oil over each bowl, sprinkle the reserved chopped lovage, a light pinch of salt, and freshly ground black pepper to taste. Serve with toasted rustic bread or croutons on the side or placed atop the bowl.

  4. 11

    Make-ahead / storage note

    Soup keeps in the refrigerator for up to 4 days. Reheat gently on the stovetop, stir in a splash of stock or water if it has thickened. Goat cheese is best added just before serving; lovage will lose brightness if cooked for long periods.

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