Confession: I’m on a soft-goat-cheese + soup kick.
It started with my Skin-and-All Creamy Tomato Soup with Herbed Goat Cheese when I decided to use goat cheese to make the soup creamy. In the past, I’d been adding milk or yogurt to vegetable soups (see Creamy Cauliflower Soup). Then I found that herbed goat cheese is richer and the herbs add a lovely flavour. True, it’s also caloric but, when you’re making a quart or more of soup, the amount per 1 cup serving (roughly 20 calories) isn’t going bust your diet.
And this soup has two great pluses:
- It’s delicious hot or cold so I also use it as a drink at dinner rather than water. More vegetable intake and refreshing!
- It yields 2-3 cups of homemade chicken-vegetable stock that can be used in other recipes. Yum!
P.S. The soup in the photo also included a zucchini and leek because they were hanging around in my vegetable bin, but just cauliflower and regular onion would be just fine.