Complete free recipe
Creamy Goat's Milk Tomato Soup
Balanced by the milk's natural acidity (add at the very end).
- Yield
- Serves 4 | Prep: 10 minutes | Cook: 35 minutes
Savory Soups, Sauces & Entrées
What you need
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 cups vegetable stock
- 1 teaspoon sugar
- 1 cup whole goat's milk, room temperature
- Salt and pepper, to taste
- Fresh basil, for garnish
Method
Instructions
- Heat the olive oil in a pot over medium heat and sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute more.
- Stir in the crushed tomatoes, vegetable stock, and sugar. Simmer 20 minutes.
- Purée the soup with an immersion blender until smooth, then return to low heat.
- Remove the pot from direct heat and stir in the room-temperature goat's milk gradually — adding it off-heat at the very end is what keeps the soup silky rather than curdled.
- Season with salt and pepper, warm through gently without boiling, and garnish with fresh basil.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen