Recipe: Heirloom Tomato and Goat Cheese Soup

by Irina Gonzalez on January 23, 2011

in Farmer's Market Find of the Week,Gluten-Free Recipes,RECIPES

Heirloom Tomatoes from Eckerton Hill Farm

I recently went to the farmer’s market in Union Square in NYC and instantly fell in love with these gorgeous heirloom tomatoes that I found.

Now, I’ll admit that I am a total tomato addict.

There’s not a lot of fruits and vegetables that I can honestly say I’ve loved my entire life. In fact, the handful that I liked before my forays into flexitarianism were more things that I would occasionally have with dinner, but they weren’t a necessity.

However, tomatoes I can have any and every day, probably several times a day.

But for all of my love of tomatoes, I’d pretty much stuck to your basic ones that you can find in the grocery store: vine-ripened, beefsteak and cherry tomatoes. I’d always kind of been afraid to venture elsewhere, particularly into non-red-colored tomato territory.

But I’d always heard that heirloom tomatoes are delicious and when I saw these, I knew I had to have them. I bought a box of what looked like four delicious, differently-colored tomatoes and brought them home.

Immediately, I pulled out The Heirloom Tomato Cookbook (a gift from my former roommate) and began to look for a recipe. When I came across the tomato soup recipe, I knew I wanted to make it. But I also wanted to add my own little twist to it by adding goat cheese. The results were delicious.

Heirloom Tomato and Goat Cheese Soup

-4 heirloom tomatoes
-1 stick of goat cheese
-basil (fresh or dried)
-large white onion, chopped


1. Coat the bottom of a large, deep pot with olive oil. Then, add in your chopped onions and season with basil and salt and pepper, to taste.

2. Take your tomatoes and wash them.

3. Next, chop your tomatoes into small, even pieces.

4. Let your onions heat for a while, then add in your tomatoes and cook until they are heated.

5. Once the mixture is hot, pour it into a food processor or blender and liquify. Return to pot.

6. Once your tomato and onion soup is bubbling a little bit, put in your stick of goat cheese and begin mixing thoroughly.

7. Break up the stick of cheese as needed and keep mixing frequently until all cheese is melted and blended with the soup. Once ready, serve it hot.

I made this recipe for a group of friends the last time I had a dinner party. Everyone seemed to love this and I loved making it. I definitely enjoyed trying a new kind of tomato and finally making a tomato soup (which I frequently buy, but have never made before). The recipe was definitely a success and I would love to make it (or something similar) again in the future.

*This recipe is adapted from one I found in The Heirloom Tomato Cookbook.

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