Goat Cheese Tomato Basil Soup

Goat Cheese Tomato Soup

Mmm… goat cheese.  Will you never stop teasing my tongue with your tantalizing tanginess?

I have a serious food crush on goat cheese.  My Goat Cheese Caprese Bites were a hit at the last party I threw, and one of my favorite snacks is a simple, plain cracker with quality goat cheese.  I love it.  But as much as I’d love it, I can’t live on goat cheese alone.

I look for new ways to bring goat cheese into my cooking.  What if I added it to tomato soup?  I like to make homemade tomato basil soup.  It is creamier than any canned stuff I’ve found, while still maintaining the acidity of tomatoes.  If I’m planning ahead, I can make a double batch and freeze it for another time.  And the leftovers are great with a grilled cheese sandwich the next day.  Especially if there’s some goat cheese on that sandwich.

When I made my last batch of tomato basil soup, I decided to add some goat cheese.  It was awesome.  The tangy creaminess balances well with the bright acidity of tomatoes.  The basil gives it a rich herbal quality that marries all the flavors.  It was incredible.

And the best part: it only takes about 20 minutes.  Seriously.  It’s a one-pot meal that only takes 20 minutes.  Could this get any better?

Goat Cheese Tomato Soup



  • 1/2 cup butter, divided into 2 – 1/4 cup portions
  • 1/2 of a white or yellow onion, finely minced
  • 2 28 oz cans crushed tomatoes
  • 2 cloves garlic, crushed (through a garlic press)
  • 2 cups chicken broth (or vegetable broth for vegetarians)
  • 2 tbsp sugar
  • 4 ounces of goat cheese (preferably tomato basil), divided into 3 oz and 1 oz portions.
  • 1 cup heavy cream
  • about 15 basil leaves, sliced in a chiffonade


  1. Melt 1/4 cup butter in the bottom of a large soup pot.  Once melted, add the minced onions and saute for about 5 minutes until soft and translucent.
  2. Add the tomatoes, broth and garlic.  Bring to a boil and let boil for 10 minutes.
  3. Reduce the heat to low and add the remaining butter, 3 ounces of goat cheese, and sugar.  As you stir, break up the goat cheese to help it melt more uniformly.  Stir until butter and goat cheese are melted and the sugar is dissolved.
  4. VERY slowly pour in heavy cream while stirring.  Pouring while stirring will ensure uniform creaminess without needing to use a blender.
  5. Stir in the basil.  Turn off the heat and let it sit for a couple minutes while the basil warms and adds flavor.
  6. Serve with a couple crumbles of the remaining 1 ounce of goat cheese and a pinch of basil.
Goat Cheese Tomato Soup The Tomato Soup you never knew you needed.

Leave a Reply

Your email address will not be published. Required fields are marked *