Tomato soup in winter? Yes that’s possible – because we are using canned tomatoes! Don’t worry – it is at LEAST as delicious as the one with fresh tomatoes. Creamy, tangy and really easy. Plus, with the bread on the side you do not have your average one but a fancier (still super easy) version of it!
I, as a HUGE tomato lover (more like addict), have the hardest time in winter not eating everything with tomatoes. Tomatoes really are one of the things I miss most about summer! Anyway, we cannot have them fresh, but we can have the in their preserved way. Canned tomatoes are harvested when they are in season and then preserved in cans. Therefore you can enjoy them all year around, which is life-saving for tomato lovers like me.
What is special about this dish?
First of all it is made with canned not fresh tomatoes. Why? Tomatoes are not in season at this time of the year. You could still buy some but they are 1) not as tasty as in summer, 2) more expensive, 3) not good for the climate. Just because they are not in season right now, does not mean that we cannot enjoy some tomato soup – we just have to find other ways to make it! So we are using canned ones!
Plus we do not have some baguette to dip or some regular grilled cheese but a way fancier version of grilled cheese. Crispy wholegrain bread with goats cheese & honey straight out of the oven and still warm. This really goes perfectly with the creamy tomato sauce.
Is this dish healthy?
I would say so. We have got vitamins from the tomatoes, onions and garlic. Some carbs and fibre from the bread and some protein from the cream cheese. It definitely is no nutrient-bomb but it does provide your body with some essential nutrients! If you wanted to make it a bit more nutritious, you could serve it with a side salad!
How to make this?
Really, super easy!! It essentially comes down to frying some garlic, onion and herbs in some oil until golden. Then we only need to add some tomato paste, vegetable broth, canned tomatoes and some fresh herbs. This just simmers for about 15 minutes so it can absorb the flavours of the herbs. In the meantime we can prepare the bread.
Therefore we slice up the wholegrain bread and place it on a baking tray. To this we are adding some goats cheese. The creamier and fresher it is, the easier it is to spread on top of the bread, but here you can go for whatever you like most! Just add a drizzle of honey and bake it for about 10 minutes and that is it for the bread.
To finish off the tomato soup, we are now removing the herbs and adding it to a blender. To make it creamy and a bit tangy, we are also adding some ricotta cheese and a little touch of honey to recreate the sweetness of those beautiful summery honey tomatoes! Blend and serve!
Meal prep friendly and how to have it:
This really works great for meal prep or also for being made in a big batch. You can just make more servings, let it cool down and freeze it in Tupperware. Whenever you want to have some, just heat it up in a pot and you have got it ready in minutes.
The bread can not be meal-prepped but it really does not take very long to make 🙂 Beside the bread, I also love to serve it with some burrata cheese and balsamic vinegar!
Incredibly Quick & Easy Tomato Soup w/ Caramelised goats Cheese Bread
Comforting, healthy, easy and super quick tomato sauce. Yes, you can have it in winter and it is really really good! Plus the caramelized bread with it is absolutely amaaazing!!!
What you will need
- 1 yellow onion
- 2 garlic cloves
- 1 tbsp olive oil
- 1.5 cans tomatoes
- 500 ml vegetable broth
- a few branches fresh oregano & thyme
- 3 tbsp ricotta cheese
- 2 slices whole grain bread
- 4 tbsp goats cheese (the younger and fresher it is, the easier it is to spread)
- 2 tbsp honey
Preheat the oven to 200°C.
Finely dice the onion and chop the garlic. Heat up the oil in a pot and sautée both of them in there for about 2-3 minutes until fragnant and glassy. Add the canned tomatoes, vegetable broth and fresh herbs and let simmer for about 15 minutes.
In the meantime spread the bread slices with the goats cheese and drizzle about 1 tbsp of the honey onto them. Bake in the oven for 10 minutes.
Remove the herbs from the tomato soup and either transfer them to a blender to blend with an immersion blender in the pot along with the ricotta.
Divide onto bowls and serve with the bread! Enjoy!
I hope that you’ll enjoy this recipe and make it on repeat! It is super comforting, cozy and actually fairly easy! I would love to hear and see how you like it and am wishing you a fun time cooking!