My Tomato and Goat Cheese Soup is a silky, rich twist on the classic, bursting with ripe tomato flavor and perfectly balanced by the smooth decadence of goat cheese.
 Whether you’re craving a cozy lunch, a light dinner, or an elegant starter, this soup brings warmth and sophistication to your table with minimal effort. It’s the kind of recipe I turn to when I want something simple, yet impressive.
How To Make Tomato And Goat Cheese Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup / Appetizer / Light Lunch
Cuisine: Modern European / Mediterranean Inspired
Yield: Serves 4 bowls
Equipment Needed
- Large soup pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth (or water)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon sugar (optional, to cut acidity)
- Salt and black pepper, to taste
- 4 oz creamy goat cheese, crumbled
- ¼ cup heavy cream (optional, for extra richness)
- Fresh basil, for garnish
- Croutons or toasted bread, for serving (optional)
Instructions
1. Sauté The Aromatics
I warm the olive oil in a large pot over medium heat. Then I toss in the diced onions and cook until they turn soft and translucent—about 5 minutes. I stir in the minced garlic and tomato paste and let it cook for another minute until fragrant.
2. Add The Tomatoes And Spices
I pour in the crushed tomatoes and vegetable broth. Then I sprinkle in the basil, oregano, sugar (if needed), salt, and pepper. I give everything a good stir and bring the pot to a gentle simmer. I let it bubble for 15 minutes, uncovered.
3. Blend Until Smooth
Once the soup is cooked down and the flavors melded, I use an immersion blender to puree it right in the pot until smooth. If using a standard blender, I work in batches and blend carefully.
4. Add The Goat Cheese
With the heat on low, I stir in the goat cheese and let it melt into the soup. This is where the magic happens—the soup turns silky with that signature tangy twist. For a richer texture, I pour in the optional cream.
5. Taste And Serve
I give the soup a final taste and adjust the seasoning if needed. Then I ladle it into bowls and garnish with torn basil and maybe a few croutons.
Nutrition Facts Of Tomato And Goat Cheese Soup
- Calories: 240
- Protein: 6 g
- Fat: 17 g
- Saturated Fat: 6 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 620 mg
- Calcium: 80 mg
- Iron: 2 mg
Serving Suggestions Of Tomato And Goat Cheese Soup
Pair With Crusty Bread
I love dunking a slice of toasted sourdough or baguette into the soup—it soaks up the flavor beautifully.
Add A Side Salad
A simple arugula salad with lemon vinaigrette complements the creamy soup without overpowering it.
Top With Crispy Chickpeas
For texture, I sometimes throw in roasted chickpeas as a crunchy, protein-rich topper.
Tips And Variations Of Tomato And Goat Cheese Soup
Use Fresh Tomatoes
If I’m swimming in summer tomatoes, I roast them with garlic and olive oil before blending them into the base.
Swap The Cheese
Goat cheese not your thing? Cream cheese or feta will give you a different flavor, but still keep the soup creamy.
Make It Vegan
I replace goat cheese with vegan cheese or blended cashews, and skip the cream.
Spice It Up
Sometimes I add a pinch of red pepper flakes while sautéing the garlic for a subtle heat.
Note
I developed this recipe one chilly evening when I was craving something warm but didn’t want to settle for a plain tomato soup. Adding goat cheese gave it that extra depth and made the dish feel special. Ever since then, it’s become a staple in my home.
Conclusion
Tomato and goat cheese soup might sound fancy, but it’s incredibly easy to make. It’s proof that simple ingredients can come together to create something extraordinary.
Whether you’re new to soup-making or already a seasoned soup lover, this recipe will surprise you with its rich taste and comfort factor. So grab your spoon—and don’t forget the bread!
Tomato And Goat Cheese Soup
Equipment
- Large soup pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Chef's knife
- Cutting board
- Ladle
Ingredients Â
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 28 oz can crushed tomatoes
- 1 cup vegetable broth or water
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon sugar optional, to cut acidity
- Salt and black pepper to taste
- 4 oz creamy goat cheese crumbled
- ¼ cup heavy cream optional, for extra richness
- Fresh basil for garnish
- Croutons or toasted bread for serving (optional)
InstructionsÂ
Sauté The Aromatics
- I warm the olive oil in a large pot over medium heat. Then I toss in the diced onions and cook until they turn soft and translucent—about 5 minutes. I stir in the minced garlic and tomato paste and let it cook for another minute until fragrant.
Add The Tomatoes And Spices
- I pour in the crushed tomatoes and vegetable broth. Then I sprinkle in the basil, oregano, sugar (if needed), salt, and pepper. I give everything a good stir and bring the pot to a gentle simmer. I let it bubble for 15 minutes, uncovered.
Blend Until Smooth
- Once the soup is cooked down and the flavors melded, I use an immersion blender to puree it right in the pot until smooth. If using a standard blender, I work in batches and blend carefully.
Add The Goat Cheese
- With the heat on low, I stir in the goat cheese and let it melt into the soup. This is where the magic happens—the soup turns silky with that signature tangy twist. For a richer texture, I pour in the optional cream.
Taste And Serve
- I give the soup a final taste and adjust the seasoning if needed. Then I ladle it into bowls and garnish with torn basil and maybe a few croutons.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.