Accidental Tomato Soup with Goat Cheese
January 15, 2012


Who knew that a total cooking disaster could turn into the best homemade soup I have ever had?  In order to understand what I am talking about, I’ll have to take you back a few days to a comical sequence of events.

For Christmas, my mother bought me a beautiful Italian cookbook, and I was dying to give the recipes a try.  My first choice was a seemingly easy “Potato and Garlic Pizza.”  Obviously if the pizza had turned out as great as I had planned, this post would be about the pizza – not tomato soup.

The pizza was supposed to be completely from scratch, including the sauce.  Understand that I am a cooking novice and trust cookbooks religiously.  So when it called for seven liquefied tomatoes for the pizza sauce, I did as I was instructed.  Instead of a perfectly uniform pizza sauce, I was left with a blender full of watery tomato juice, essentially.  In the end, I realized a little too late that the recipe’s measurements were embarrassingly incorrect.

Look at all that tomato puree that was going to go to waste!

This story has a happy ending though, I promise.  As I scoured the internet for creative ways to use blended tomatoes, I realized I was over-thinking it – just make tomato soup, duh!  Sometimes impromptu cooking turns out better than the meals followed strictly by the book.  Having learned that lesson the hard way, I decided to make the soup using only my brain and my taste buds.  I must say that the tomato soup was easily the best I have ever had.

The soup I accidentally created taught me a couple of lessons:

  1. Even the biggest cooking flops may have a silver lining.
  2. Tomato soup is actually unbelievably easy to make.
  3.  Don’t cry over . . . too many liquefied tomatoes.

HOW TO MAKE ACCIDENTAL TOMATO SOUP: (and no, there are no exact measurement)

  • several tomatoes, halved
  • a little milk
  • fresh basil, or dry as an alternative
  • fresh cilantro, or dry
  • onion
  • a couple of garlic cloves
  • olive oil
  • salt & pepper
  • Italian seasoning, optional
  • chicken broth
  • goat cheese

1: Place several tomato halves, I recommend 5, in a baking dish.  Pour olive over the tops and bake on 450 degrees for 10 minutes or so.  Meanwhile saute chopped onion, minced garlic cloves, basil, and cilantro.

2: Liquify a chopped onion medley and tomatoes in a blender.

3. Pour mixture into pot and add one can chicken broth and a little water (if can is from concentrate).  As you can see, I actually strained a can of chicken noodle soup and only used the broth.  Bring to boil, then turn down to medium low heat.

Call it creative or call it a little ghetto.

4: Add some milk, around a half of a cup, or if you have half & half that works just as well.  Then add goat cheese – as much as you desire.  Stir, stir, stir.

Crumbled goat cheese is the key to this recipe.

5: Use salt and pepper and Italian seasoning for enhanced flavor; serve!

YUMM!

**There are no exact measurements because the best recipes come from the heart.  Make this your own by adding or substituting whatever you desire!**