Roasted tomato and goat cheese soup from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia

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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

  • Barb_N on September 08, 2014

    add: I was leery about not peeling the tomatoes and I would certainly do that next time. It's easy once they've cooled after roasting.

  • Barb_N on September 08, 2014

    A new variation on a tried and true recipe- roasted tomatoes make the best soup. I usually make Martha's version with canned tomatoes (truly good fresh tomatoes can't be improved upon). I like the flavors- I used golden balsamic vinegar and thyme/oregano/rosemary instead of bay leaves. Sweet and tangy from the goat cheese and a snap to make with an immersion blender. This will definitely go into my rotation- roasting a day before serving the soup makes it quick on a busy weeknight.

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