Fresh Tomato Soup with Dilled Havarti
Fresh plum tomatoes, scallions, garlic, white wine … all combined then sprinkled with a creamy dill Havarti. It’s no wonder this one is a family favorite at the Davises. It’s light and delicious.
I learned how to make this simple, healthy soup when Paula Lambert of The Mozzarella Company came to Central Market to teach a cooking class a couple years back. At the time, she had just written Cheese, Glorious, Cheese! which I highly recommend. She dated and signed my copy ~ and it’s precious to me. (I’m such a dork about autographed copies.)
This particular recipe is actually from her book, The Cheese Lover’s Cookbook and Guide.
Fresh Tomato Soup w. Dilled Havarti
1/4 c olive oil * 2 clove garlic, minced * 3 green onions, chopped * 6 plum tomatoes, peeled, seeded & chopped * 1 (14 1/2 oz can) Italian plum tomatoes, chopped, including juice * 1/4 white wine * 3 c chicken broth * salt & pepper to taste * 4 oz Havarti w dill, shredded * 4 sprigs fresh dill
Heat oil in pan over medium heat. Add garlic & saute for 2 minutes, or til fragrant and nutty brown in color. Add scallions and saute for 1 minute. Add all tomatoes, including juice in can. Cook over medium heat, stirring til tomatoes are tender, about 15-20 minutes. Add wine and cook for 5 minutes. Add chicken broth and cook 10 minutes, stirring occasionally. Soup may be served as is, chunky, or it may be pureed in a blender for a smoother texture.
Pour into large, flat soup bowls. Sprinkle cheese over the soup. Garnish with dill.
Makes about 5 cups. Serves 4.
I always double the recipe. And even then, we wish for more.
Serve with a nice french bread for dipping. It’s the perfect soup for lunch or dinner ~ and hopefully upon doubling the recipe, you’ll have a chance to enjoy leftovers.