Tomato Fennel Soup with Goat Cheese Hearts

Those of you celebrating Galentine’s Day and proclaiming love sucks, I’m going to need you to look away for this one.

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.

Tomato Soup with Goat Cheese Hearts

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.

Tomato Fennel Soup with Goat Cheese

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.

I’m done.

Tomato Fennel Soup (with Goat Cheese Hearts)

Tomato Fennel Soup (with Goat Cheese Hearts)


  • 2 tablespoons unsalted butter
  • 1 medium onion
  • 1 small fennel bulb
  • 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 black pepper
  • 2 ounces goat cheese log


  1. In a medium sauce pot, melt the butter over medium heat.
  2. Meanwhile, chop the onion and dice the fennel. With fennel, you only want to use the white bulb part, not the green stalks--save them for stock. Also, reserve some of the fennel fronds for rolling the goat cheese in later.
  3. Add the chopped onion and fennel to the pan, and saute until soft, about 7-8 minutes.
  4. Add the garlic and saute until fragrant, about 1 minute.
  5. Next, add the wine, and cook until reduced by half.
  6. Next, stir in the crushed tomatoes, salt, and pepper to taste.
  7. Bring the mixture to a gentle simmer, and cook for about 20 minutes, stirring occasionally.
  8. Puree the soup using an immersion blender (be careful of splatters), or using a blender (be sure to vent the lid to prevent burns!).
  9. Meanwhile, slice the goat cheese into 1" thick coins. Slice a v-shape to make a heart, and use your fingers to pat the heart together, as needed.
  10. Roll the edges of the heart in the reserved fennel fronds, and garnish each bowl of soup with one heart.

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.