Classic Tomato Soup with Goat Cheese

Goat cheese everything is what I say!  It is one of my favorite foods, I love how sour it is much like yogurt.  Anyway last night I went and saw an amazing show, Sleater-Kinney, they have been one of my favorite bands for a very long time now.  My very first time seeing them was also at the Crystal Ballroom in 2002 or 3, I was 18 years old and a freshman in college.  If you don't know much about them this line gives you a taste: "Sleater-Kinney is a key part of the riot grrrl and indie rock scenes in the Pacific Northwest.[2] The band is also known for its feminist and left-leaning politics." In food related news look at this cool new marketplace that is coming to PDX, it is focused around farmers markets and craft fair items!  The foodie world also received very sad news that surrounded the James Beard Foundation Awards, Josh Ozersky passed suddenly at the age of 47, here is a beautiful piece he wrote for Saveur magazine.  As you recall from my last post I was on the hunt for a wonderful tomato soup recipe, lots of people responded with amazing recipes that I will have to try soon, but I ended up using this recipe from Saveur that I adapted.

Serves 4

The Ingredients
2 large tablespoon bacon fat (use butter if you want vegetarian)
1⁄2 tbsp. unsalted butter
1 large onion, thinly sliced
1 small carrot, halved and thinly sliced
2 tbsp. tomato paste
4 tsp. almond flour
4 cups vegetable stock
3 cups canned diced tomatoes, well drained
1/4 tsp. thyme
3 cloves garlic, lightly crushed
4 tbsp. heavy cream
Goat cheese for garnish


The Process
1.  Turn heat to medium-high and add the butter to large pot. Saute the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.

2.  Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute.

3.  Gradually pour in the stock, whisking constantly to prevent lumps from forming. Add the diced tomatoes, thyme, garlic and bring to a boil. Reduce heat and simmer soup for 25 minutes, stirring occasionally.

4.  Remove soup from the heat. Add the heavy cream and puree with an immersion blender until smooth. Season to taste and serve garnished with lots of goat cheese


**To make this soup vegetarian:** Omit the bacon and increase the butter by 1 tablespoon.