My friend Riley gave me a lot of tomatoes from his father’s garden recently. I was going to make salsa with them but it got cold and yucky out yesterday so I made this instead. I pulled from a bunch of different recipes and then kind of made it my own. I think it would also be good with basil.
2 lbs heirloom tomatoes
2 carrots
1 half vidalia onion
2 celery stalks
sage, salt, pepper, oregano to taste
1/2 cup goat cheese, 1/2 cup of milk
garlic
pre heat oven to 450
quarter tomatoes
put them on a baking sheet and sprinkle with garlic
put them in the oven for about 20 minutes (until they are caramelized)
meanwhile coarsly chop celery, carrot, and onion
sautee the carrot and onion first in a large pot with olive oil on medium low heat
add the celery and let it soften
remove the tomatoes and add them to the mixture
add spices and about a quarter cup water
in a separate pan melt goat cheese on low heat with the milk
combine with rest of the ingredients
DO NOT let this boil, keep on extremely low heat
use a hand blender to make the soup smooth
serve
