Tomato Basil Soup w/ Herbed Goat Cheese - Innit


4 Servings


  • Chives 2 Tbsp

  • Garlic Clove 5 cloves

  • Yellow Onion 1

  • Italian Parsley 2 Tbsp

  • Red Tomatoes 6

  • Basil Leaf 1 bunches


  • Kosher Salt 1 pinch

  • Black Pepper 1 pinch

Dairy & Eggs

  • Goat Cheese 1/4 lb

  • Heavy Cream 1/2 cup


  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 3 cups

  • Canned Crushed Tomatoes 1 can


  • Red Wine 3/4 cup


  1. Prepare Veggies

    Prepare ingredients.

    • 6, diced Red Tomatoes
    • 1, diced Yellow Onion
    • 5 cloves, peeled Garlic Clove
  2. Simmer Soup

    In a medium to large pot, sauté onions, garlic and tomatoes in oil over medium heat for 5 minutes. Add the red wine, crushed tomatoes, vegetable stock and and basil. Simmer for 15 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 3/4 cup Red Wine
    • 1 can, 28 oz Canned Crushed Tomatoes
    • 3 cups Vegetable Stock
    • 1 bunch, leaves picked Basil Leaf
  3. Prepare Herbed Goat Cheese

    Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

    • 2 Tbsp, chopped Chives
    • 2 Tbsp, leaves picked, chopped Italian Parsley
    • 1/4 lb Goat Cheese
    • 1/2 cup Heavy Cream
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with basil, freshly cracked black pepper & olive oil, if desired.

    • 8 Basil Leaves
    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 400 kcal  
Total Fat 20.0 g 26%
Total Saturated Fat 9.0 g 46%
Unsaturated Fat 11 g  
Low Cholesterol 35 mg 12%
Low Sodium 800 mg 35%
Total Carbohydrate 33 g 12%
Good Source: Fiber 7 g 24%
Sugars Total 18 g  
Good Source: Protein 16 g 32%
Excellent Source: Vitamin C 52 mg 60%
Calcium Ca 193 mg 15%
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By Innit Culinary Team