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
Tomato Soup with Goat Cheese and Goat Cheese Biscuits
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
- 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)
Erin @ Miss Scrambled Egg
Rachelle – I’m in love with this soup and I haven’t even tried it yet. Goat cheese is amazing especially on salad and in soups. I just bought an immersion blender a few weeks ago, so I’m going to make this soup. Yum!
Thanks Erin! Goat cheese makes everything better! You are so going to love your new immersion blender! Thanks for visiting!
Kathy @ Beyond the Chicken Coop
Love the soup! Love the biscuits. I’m with you…soup needs to be a big bowl, not some dainty shooter glass! You need more than just wetting the taste buds!
LOL! Thanks Kathy!
Stacy | Wicked Good Kitchen
Epic! Look at those biscuits! And, that soup! Oh my…just what I need on a damp chilly day like today. 🙂 You are right, Rachelle…cold days need more than just shooters. They need this incredible soup! Thanks for sharing! xo
Thanks Stacy! Hopefully it will be warm enough for shooters soon!
Kelly - Life Made Sweeter
Yes, I’ve been seeing a lot of those food shooters lately too! Love this soup! Those biscuits are perfect with this delicious tomato soup!
Thank you for the kind words, Kelly!