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Tomato Soup with Goat Cheese and Goat Cheese Biscuits

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I know.  I’m all about the goat cheese.  I just can’t help myself.

 

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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?

 

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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.

 

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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

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Tomato Soup with Goat Cheese and Goat Cheese Biscuits

Ingredients

Tomato and Goat Cheese Soup

  • 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

Biscuits

  • 2 cups flour
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 oz goat cheese
  • 1 cup buttermilk
  • 2 tablespoons parmesan

Instructions

  1. Heat a Dutch oven on medium-high, add butter and olive oil
  2. Add carrots, cook 3-4 minutes
  3. Add onions, cook 2-3 minutes
  4. Add garlic, cook 1 minute
  5. Add tomato paste, stir for 1 minute
  6. Add crushed tomatoes, tomato sauce, chicken stock, salt, pepper, basil leaves, and sugar.
  7. Bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes
  8. Using an immersion blender, puree soup until fairly smooth
  9. Add goat cheese, stir and cook over very low heat until melted, blend again until smooth. (If adding cream, I would do it here)
  10. While soup is cooking prepare the biscuits
  11. Preheat oven to 450 and put cast iron skillet inside
  12. Combine flour and salt in a bowl and using a pastry cutter, cut in butter and goat cheese until pea size balls form
  13. Make a well in the middle of the flour mixture and add buttermilk, stir to combine
  14. Remove hot skillet from oven, add a tablespoon of butter, when melted drop 1/4 cup size balls of the batter to the skillet
  15. Brush the tops with melted butter
  16. 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)