I know. I’m all about the goat cheese. I just can’t help myself.
And have y’all seen this trend of shooter appetizers? We were watching CNN or HLN or some news channel the other day and they had a segment on wedding trends. It was a bunch of food shooters. I guess for the cocktail hour before the dinner?
They were cute and all and most of them were down right beautiful. And I guess it’s handier than a pocket on a shirt to hold your appetizer, walk around, and still be able to hang on to your cocktail. But I gotta tell ya, when it comes to soup and these cold days I really need more than a shooter. I need the mother load in a big bowl with some biscuits, bread, or plain old saltines.
I normally put cream in my tomato soup, but because I used goat cheese I didn’t this time. You can totally add some if you want. I usually like my tomato soup kind of a pink color. We really liked it though. You be the judge. Big or small, shooters or bowls, it’s still soup season.
Biscuit recipe slightly adapted from Art Smith at Oprah.com
- 3 small carrots, peeled and diced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 oz tomato paste (1/2 6 oz can)
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 2 cups chicken stock
- 1 teaspoon salt
- 1/8 - 1/4 teaspoon pepper
- 5-6 basil leaves, torn or chopped
- 2 tablespoons sugar
- 2 cups flour
- 1 teaspoon salt
- 4 tablespoons butter
- 4 oz goat cheese
- 1 cup buttermilk
- 2 tablespoons parmesan
- Heat a Dutch oven on medium-high, add butter and olive oil
- Add carrots, cook 3-4 minutes
- Add onions, cook 2-3 minutes
- Add garlic, cook 1 minute
- Add tomato paste, stir for 1 minute
- Add crushed tomatoes, tomato sauce, chicken stock, salt, pepper, basil leaves, and sugar.
- Bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes
- Using an immersion blender, puree soup until fairly smooth
- Add goat cheese, stir and cook over very low heat until melted, blend again until smooth. (If adding cream, I would do it here)
- While soup is cooking prepare the biscuits
- Preheat oven to 450 and put cast iron skillet inside
- Combine flour and salt in a bowl and using a pastry cutter, cut in butter and goat cheese until pea size balls form
- Make a well in the middle of the flour mixture and add buttermilk, stir to combine
- Remove hot skillet from oven, add a tablespoon of butter, when melted drop 1/4 cup size balls of the batter to the skillet
- Brush the tops with melted butter
- Bake until golden brown on top (the instructions said 14 - 16 minutes, but mine took closer to 25 so I think it depends on how big they are)