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

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Notes about this recipe

  • kbrooks on April 21, 2026

    Yummy soup! Be generous when measuring the herbs and spices for lovely Mediterranean layers of flavors. That little bit of cinnamon and the goat cheese added at the end takes it over the top. I used farmers market heirloom tomatoes and followed the recipe as written.

  • 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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