Tomato Soup with Chavrie
Warm, comforting, and elegantly creamy, this Tomato Soup with Chavrie is the perfect dish to elevate a classic favorite. Made with sweet crushed tomatoes, fragrant garlic, and earthy dried basil, this soup is simmered to perfection, then blended for a velvety texture. The true star of the recipe is Chavrie goat cheese, which adds a rich, tangy creaminess that sets it apart from traditional tomato soups. Ready in just 40 minutes, this quick and easy recipe is ideal for weeknight dinners or cozy lunch gatherings. Garnish with fresh basil for a pop of color and added freshness. Pair with a crusty piece of bread or a grilled cheese sandwich for a truly satisfying meal that the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon granulated sugar (optional)
- 1 teaspoon dried basil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 ounces Chavrie goat cheese
- 2 tablespoons fresh basil leaves for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 5-6 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add sugar (if using), dried basil, salt, and black pepper. Stir well.
Bring the mixture to a simmer and cook for 20 minutes, allowing the flavors to meld together.
Carefully use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, let the soup cool slightly, then blend in batches using a countertop blender.
Once the soup is smooth, return it to the pot and bring it back to a low simmer.
Stir in the Chavrie goat cheese, allowing it to melt into the soup for a creamy consistency. Mix well until fully incorporated.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve warm.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 50.0 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3636 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
