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- Side One - Cut Out Below -

Tomato, Spinach & Goat Cheese Soup

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 1 medium carrot, chopped
  • 1 Tbsp. chopped fresh garlic
  • 32-ounce can whole tomatoes, plus juice in can
  • 1/2 # frozen spinach leaves (I do pick out the stems and keep them to make future soup stock)
  • 1 Tbsp. brown sugar
  • 2 Tbsp. pesto
  • 2 ounces crumbled goat cheese

- Side Two- Cut Out Below -

Tomato, Spinach & Goat Cheese Soup (cont.)

In large soup pan (or even your wok), heat oil. Add onions and sauté quickly for a minute (do not brown). Add carrots and green pepper and quickly sauté. Add garlic and quickly sauté (again, do not brown or burn). Add tomatoes, including juice in can. Smash whole tomatoes with back of spoon. Bring to boil, and then turn down heat to lightly simmer for 15-20 minutes. Add brown sugar and spinach, simmering until spinach is completely thawed. Add about half of the soup to a blender and pulse quickly, adding back to soup. Add pesto and stir to distribute. Serve with a few crumbles of goat cheese on top of the soup.

I did not think any salt or pepper was needed, but season to your own taste as desired. I did add about 1/2 cup of water at the soup pot very end to thin it a bit more. Left over soup stock or tomato juice could also be used if available.

Enjoy with some good fresh whole grain bread and fresh fruit for a filling lunch or light supper.