Skin-and-All Creamy Tomato Soup with Herbed Goat Cheese

Have you ever wanted to make tomato soup from scratch? But then did without the pleasures of fresh tomatoes because you didn’t feel like skinning them? If you have, count me in and please read on. This recipe might be perfect for you.

Delicious and filling--hot and cold!

Delicious and filling–hot and cold!

Okay, here’s the story. I came away from the fruit-and-vegetable store with nine large, discounted tomatoes ($1.49). Two were hardly blemished so they’ll be used in a salad, but seven squishy sad sacks definitely qualified for a soup.

Now skinning tomatoes isn’t hard, but if I’m going to go to the trouble of boiling a large pot of water, etc., etc., etc., I’ll do it for 18 tomatoes but not a measly seven.

A Hand Blender Sorta Like Mine

A Hand Blender Sorta Like Mine

Questions came to mind:

  • What if I didn’t skin them?
  • What if I just removed the tough stem sections at the top of the tomatoes, cut them in quarters, cooked them to death with that leftover, half-onion, added some soft, herbed goat cheese, and then applied my hand-blender to them?
  • Would I be supping at my soup and find myself chewing on pieces of tomato skin?

The Goddess of Cuisine smiled down on me. The hand-blender chomped the skins into tiny pieces. (See red spots in the photo.) And the results are yummy.  The goat cheese made the soup creamy and took the tartness out of the tomatoes. The herbs added a light, savoury flavor. And the shirataki noodles provided more bulk.

A great recipe when you want fast and easy-peasy!

Makes 4-6 servings


  • 7-10 ripe tomatoes, skin-on, chopped into large pieces, and stem parts removed from the top
  • ½-1 yellow onion, chopped into large pieces
  • 1 cup chicken broth
  • 35 g (1.25 oz.) soft, herbed goat cheese
  • Salt, to taste
  • 1 package shirataki noodles (optional)


  1. Put tomatoes, onion, and chicken broth in a medium pot and cook on high heat until boiling.
  2. Turn heat down and simmer for 10-15 minutes or until onions are soft.
  3. While cooking the soup, rinse the shirataki noodles thoroughly and cut the noodles into pieces if they’re too long for soup.
  4. Remove tomato-onion mixture from heat and add goat cheese.
  5. Hand-blend until smooth.
  6. Add salt according to taste.
  7. Add shirataki noodles.
  8. Eat!

For Weight Watchers: The only point values are in the cheese. I use a quarter of the cheese roll (35 g or 1.25 oz), which is approximately 2.5 points. You can make the soup creamier by adding more cheese, but don’t forget to add the extra points.

3 thoughts on “Skin-and-All Creamy Tomato Soup with Herbed Goat Cheese

    • It sure is easier, and I hope you make some great soup. I did try this, by the way, with grape tomatoes but it didn’t work. I think the smaller skins slipped through the blades of the blender. Other than that, I think the trick is in the hand-blender…not sure what would happen with a food processor. Thanks so much for commenting! And, if you have a chance, let me know how it goes.

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