Last week I posted my recipe for Cream of Tomato Soup. I made it with the ingredients I had on hand, and while it was pretty darn yummy, I was already forming improvements in my mind. I also hated the photo I took, so I really wanted to improve upon that as well.
Please bear with me as I once again post a recipe for Cream of Tomato Soup.
Cream of Tomato Soup Elevated
2 14 oz cans fire roasted tomatoes pureed in a blender or food processor
1 TBSP olive oil
2 cloves garlic, minced
4 oz plain yogurt (we use goat yogurt due to milk allergies)
Salt and pepper to taste
4 or 5 basil leaves; chiffonade (rolled and cut into ribbons)
2 TBSP sautéed pancetta crumbles
2 TBSP goat cheese crumbles
In a sauce pan bring olive oil and garlic to a sizzle. Carefully add tomatos, yogurt, and salt and pepper. Stir to combine and bring to a simmer over medium heat stirring constantly. Spoon into bowls and top with basil, pancetta, and goat cheese.