Yes, this tomato soup is the color of your bleeding heart. And yes, that is an adorable little heart-shaped nubbin of goat cheese. I just couldn’t help myself. It’s really more about my love of goat cheese and all goat products than anything else. Don’t think of it as me celebrating Cupid’s Day, but more as my expression of my love for the epic duo that is creamy, melty cheese on top of tomato soup. Also, I love goats. This just went downhill fast, huh?
Tomato fennel soup with goat cheese. That is why we are here today.
So, I have a new grocery store in town. While many women get excited about a new mall or a new movie with Ryan Gosling, I’m over here gushing about nice grocery stores. I didn’t think I would cheat on Joe (Trader Joe, that is), but I am loving a store called Lucky’s. Their salad bar had a vat of tomato-fennel soup, and I was like a moth to a flame to it. It was a cold day, I was too weak from hunger to cook, and so I scooped $25 worth of soup into a cup smaller than the short cup at Starbucks. Kidding. But the moment I tasted it, I knew I could make it at home.
It’s an easy base of onion, fennel bulb, a healthy glug of wine (I used Entwine’s Chardonnay because it entwines well with goat cheese, grilled cheese, and hanging out with friends).
I used goat cheese for the hearts because I love goats. I think we covered this.
This soup makes two generous bowls of soup, one for you and one for your Valentine. If your’e into that sort of thing. I’m into goats.
Serves 2 cups
Yields 2 bowls
Tomato fennel soup for two. Garnished with goat cheese hearts for flair!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 tablespoons unsalted butter
- 1 medium onion
- 1 small bulb fennel
- 2 cloves garlic, minced
- 1/3 cup Entwine Chardonnay (non-sweet white wine)
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon salt
- freshly ground pepper, to taste
- 2 ounce goat cheese log
- In a sauce pan, melt the butter over medium heat.
- Meanwhile, dice the onion and fennel. With fennel, you only use the white bulb--discard the green stalks or save them for stock. Also, be sure to reserve some of the fennel fronds for the goat cheese garnish later.
- Next, add the onion and fennel to the pot, and saute until soft, about 7-8 minutes.
- Add the garlic, and saute until fragrant, about 1 minute.
- Add the wine and cook until reduced by half.
- Next, stir in the crushed tomatoes, salt and pepper.
- Bring the soup to a gentle simmer and let cook for about 20 minutes.
- Next, puree the soup using an immersion blender (be careful!) or by transferring the soup to a blender (be sure to crack the lid to prevent explosion. No joke).
- Divide the soup between two bowls.
- Slice the goat cheese into thick medallions. Notch out a V to make a heart shape, using your fingers to help mold the cheese. Roll the cheese hearts in fennel fronds, and garnish each soup with one.
This post was sponsored by the lovely wine people at Entwine wines, but all opinions, recipes, and photos are my own. Please only enjoy if you are over 21, and drink responsibly.