A thirty minute tomato soup that’s sure to please everyone on a busy weeknight! Full of hearty veggies like tomato, carrot and onion and topped with cream and melty goat cheese.
When I was younger, on cold rainy days, my mom would bring home a giant container of Market Street’s tomato basil soup. We’d heat it up and sip it alongside a warm grilled cheese sandwich or homemade panini. There’s something so comforting about tomato soup– the chunks of tomatoes, the saltiness of the broth, and of course the cream!
I decided to remake my favorite Market Street soup and made a few adjustments. This chunky tomato soup is made with half and half, which adds a delicious creamy texture. This version is also jam-packed onions, carrots and a variety of seasonings like garlic, basil, oregano, and thyme. It’s chock full of veggies so you’re getting that good for you vitamins and fiber! It’s topped with goat cheese, which melts into the soup and provides that delicious creamy and tart flavor.
I am absolutely in love with goat cheese. Nick however thinks it tastes like feet. I highly disagree. Goat cheese is probably the best of the cheeses. It’s so creamy, salty, a little sour, and melts nicely into soups. I could eat goat cheese on crackers, fruit, or just toss the little crumbles into my mouth… any other goat cheese lovers out there? Tell me I’m not alone!
Here’s the recipe for Chunky Tomato Soup:
Chunky Tomato Soup
- 1 Tbsp olive oil
- 1 yellow onion diced
- 2 1/2 cups carrots grated
- 1 Tbsp garlic minced
- 1 15 oz can of tomato sauce no salt added
- 2 28 oz cans of diced tomatoes no salt added
- 2 cups chicken broth low sodium
- 1 Tbsp butter
- 1 tsp oregano
- 2 tsp basil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp thyme
- 1/2 tsp baking soda
- 1/2 cup half and half
- goat cheese for topping
In a large pot, heat the olive oil over medium-low. Stir in the onion, carrots and garlic and cook until vegetables are tender, about 7 minutes.
Stir in the tomato sauce, diced tomatoes, chicken broth, butter, oregano, basil, salt, pepper, red pepper flakes, thyme, and the baking soda. Increase the heat until the soup simmers, then reduce to low and simmer for 30 minutes.
Remove from heat, allow to cool slightly before stirring in the half and half.
Top with goat cheese and serve!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!