Classic Tomato Soup With A Goat Cheese Swirl
makes 8 servings
What gives old-fashioned tomato soup its comfort-food super-status is its perfect sweet-acid balance. Chervil adds a delicate celery-like flavor that complements the tomatoes.Read more about this recipe in The Santa Monica Farmers' Market Cookbook.
1 leek, white part only (reserve green parts for making stock), finely chopped
1 small carrot, peeled and finely chopped
1 small onion, finely chopped
1 center rib celery with leaves, finely chopped
Kosher or sea salt and freshly ground black pepper
2 tablespoons unsalted butter
4 pounds ripe tomatoes, peeled and seeded, and chopped
2 sprigs parsley, 1 sprig thyme, and 1 bay leaf tied together in cheesecloth
2 1/2 cups canned vegetable stock diluted with 2 1/2 cups water
2 ounces mild goat cheese such as Redwood Hill plain or herbed chèvre, at room temperature
Small handful of fresh chervil leaves, coarsely chopped
prep: 15 minutes
total: 1 hour 5 minutes
peeler
cheesecloth
wide pot with cover
immersion blender (or stand blender)
optional: fine-mesh sieve
2. Uncover, add the tomatoes and herb bundle, season with salt and pepper, and raise the heat to medium-high. Bring to a boil, reduce the heat as needed to maintain a gentle boil, and cook, uncovered, until the tomatoes break down and thicken slightly, about 10 minutes.
3. Add 4 cups of the stock, bring to a boil, and cook for 20 minutes, reducing the heat if the soup becomes too thick.
4. Puree the soup with an immersion or stand blender. For a refined puree, pass the soup through a fine-mesh sieve into a clean pot to remove any stray seeds or lumps. If the soup is too thick, add the remaining 1 cup stock. If too thin, cook uncovered over medium heat to reduce. Season to taste with salt and pepper. Top each serving with a spoonful of goat cheese and a sprinkling of chervil.
