With the arrival of fall the time for soul-warming soups is here. Sunset Produce is the best choice for this recipe, but anytime you have grape tomatoes old or new, this is your go-to dish. The cheeses marry so well with the robust, tanginess of the tomatoes that you will want to make this soup once a week!
Serves: 2 to 4
Prep Time: 15 minutes
Cook time: about 10 minutes
- 1 Sunset Trio Tomato Package or 12 ounces grape tomatoes
- ½ white onion, chopped
- 2 tablespoons olive oil
- ⅓ cup crumbled feta
- ⅓ cup sharp cheddar cheese, shredded
- 1 teaspoon thyme
- Salt and pepper to taste
- 3 cups tomato juice
- 1 cup chicken stock
- 1 handful fresh chopped basil
In a stock pot or large skillet, sauté the tomatoes and onion in olive oil over high heat. Add the cheeses, thyme, salt and pepper, and cook until the tomatoes break open and the juices meld with the feta and cheddar, about 5 minutes.
Working in several batches, add tomato juice and tomato-cheese mixture to the blender and puree until smooth. For a more rustic finish pulse the blender a few times instead to leave seeds and tomato pieces, yum!
Heat the chicken stock on high in a stock pot, and then add the mixture from the blender. Stir in the basil, salt and pepper to taste.
Serve with a great big grilled cheese sandwich for dipping—after all, you have plenty of cheese left over right?
