2 tablespoons extra virgin olive oil
2 cups coarsely chopped onions
5 cloves garlic, peeled and thinly sliced
4 pounds ripe plum tomatoes, halved, seeded and coarsely chopped
1/4 cup loosely packed fresh basil leaves
2 sprigs fresh thyme
1 46 ounce can tomato juice, preferably organic
coarse salt and freshly ground white pepper to taste
Croutons:
6 ounces fresh goat cheese, at room temperature
2 teaspoons extra virgin olive oil
2 teaspoons finely minced fresh chives
1/4 teaspoon finely minced garlic
coarse salt and coarsely ground white pepper
12 1/4 inch thick slices bread cut from a baguette
In a stockpot, heat the olive oil over medium heat. Add the onions and cook, stirring often, for about 5 minutes, until softened. Add the garlic and cook about 2 minutes longer. Add the tomatoes and cook until they begin to soften and release their juices. Add the thyme, basil and tomato juice and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes, uncovered, until the flavors have intensified. Remove and discard the thyme sprigs. Season with salt and pepper. Transfer the soup to a blender or the bowl of a food processor fitted with a metal blade and puree until smooth. You may have to work in batches. Strain the soup through a fine mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Cover the bowl with plastic wrap and refrigerate the soup for at least 2 hours, or until well chilled. Meanwhile, in a small bowl mash the goat cheese with a fork. Add the oil, chives, and garlic, and mix well. Season with salt and pepper and set aside. About 15 minutes before serving, take the soup from the refrigerator and let sit at room temperature. Taste and adjust seasoning. Lightly toast the bread slices. Spread with the herbed goat cheese. Ladle the soup into bowls and garnish each bowl with a crouton. Pass the remaining croutons on the side.
Soup Index | Recipe Index | Home