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Tomato Soup Topped with Herbed Fresh Cheese

4-lbs tomatoes
1/4-cup extra virgin olive oil
2-onions, finely chopped
1-stalk celery, finely chopped
2-cloves garlic, minced
2-sprigs fresh thyme, or 1/4-tsp dried
1-tsp salt
1/4-tsp black pepper
6oz- herbed fresh soft cheese or fresh goat cheese

Blanch tomatoes in boiling water; remove
Core and peel the tomatoes
Halve the tomatoes crosswise; squeeze out seeds and liquid into sieve set over bowl
Add enough water to the bowl to bring to 2-cups
Discard seeds and chop the flesh coarsely
In saucepan, heat half of the oil
Cook onions and celery over medium-low heat, stirring occasionally and lowering heat if necessary, until soft, about 10 minutes
Stir in tomatoes, reserved liquid, garlic, thyme, salt and pepper
Increase heat and bring to a boil
Reduce heat and simmer, covered for 20 minutes
Stir in remaining oil
Ladle soup into bowls and top with a dollop of fresh cheese