South of France tomato soup with young chèvre from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 67) by Lynne Rossetto Kasper and Sally Swift

  • goat cheese
  • ground cinnamon
  • fennel seeds
  • garlic
  • onions
  • dried oregano
  • tomato paste
  • tomatoes
  • stock of your choice
  • dry vermouth
  • dried basil
  • dried thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wende on June 23, 2021

    This is not the best tomato soup recipe I've ever used... until the goat cheese is added and then it becomes sublime. My husband asks for it repeatedly.

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