Tuesday, August 16, 2011

Roasted Celery Cherry Tomato Goat Cheese Soup

1 1/2 bunches celery stalks with leaves, chopped
2 cups cherry tomatoes
4 large garlic cloves, peeled
1 large red onion, chopped
4 cups vegetable stock
1/2 cup goat cheese
1 tablespoon heavy cream (optional)
4 cups vegetable stock
Salt and black pepper

Preheat oven to 375 F.

Toss celery, red onions and garlic cloves with a generously amount of extra virgin olive oil. Arrange on a single layer in a baking sheet. Season with salt and black pepper. Slow roast for 1 hour, stirring occasionally. Add cherry tomatoes during the last 20 minutes of cooking. Remove from oven. Set aside one cup of the roasted cherry tomatoes for garnish.

In a medium soup pot on medium to high heat, add all the roasted vegetables to the vegetable broth. Blend until smooth and bring to a boil. Reduce heat to simmer for 30 minutes. Remove from heat, add goat cheese add cream(optional). Mix well to combine. Make sure goat cheese is fully melted. Season with salt and black pepper to taste. 

Garnish with whole roasted cherry tomatoes and fresh green herbs of choice.


Mama J said...

Oh this looks so good, and the photo is so striking. I bet that the 1 tablespoon of heavy cream is all you need to bring that soup up to the next level of deliciousness. :)

Mia said...

Thank you so much! You hit it right on the head. More cream will be too rich. The flavors are very subtle. One thing I like with soup is to be able to taste all the elements and this one does. :)

Trending Now