Goat Yogurt: A New Kind of Creamy

cream-of-tomato-soup-goat-yogurtIn my continuing quest to see what else I can do with goat yogurt (so far there’s been ice cream, and stay tuned for muffins!), I decided to see what I could do with goat yogurt in the soup world.  Pairing the tangy yogurt with the bright acidity of tomatoes turned out to be a happy culinary marriage.  And since I had accidentally opened a can of tomato sauce a few days ago – I had mistaken it for diced tomatoes – and therefore had tomato sauce just begging to be eaten, this soup turned out to be a tasty way to make use of inadvertent leftovers.

If you prefer a chunkier soup, you could use half tomato sauce and half diced tomatoes, or you could throw in some chopped fresh tomatoes.  (Although seeing as it is decidedly not tomato season, canned tomatoes are going to be a lot tastier than the less-than-lush ones you see at markets right now.)  Fresh basil would be a welcome addition to this soup, too, so if you’re making this during the summer months, feel free to throw in some fresh basil along with those fresh tomatoes.

Cream of Tomato Soup with Goat Yogurt & Spinach
Serves 4 as a starter dish or 2 as a main dish.

1 medium onion, chopped
4 cloves garlic, chopped
2 cups vegetable broth
2 cups tomato sauce (or 1 cup sauce + 1 cup diced tomatoes)
Several handfuls of curly spinach
1/4 cup to 1/2 cup goat yogurt plus more for drizzling

Drizzle a bit of extra-virgin olive oil into a large pot and place over medium heat. Add the onions and sautée for 5 minutes, stirring often, or until the onions are turning translucent. Reduce to medium-low heat and add garlic. Sautée for another 2 minutes or until garlic is soft and fragrant. Pour in broth and tomato sauce. Let soup come to a gentle simmer (you might have to increase the heat a notch or two) and cook for 10 to 15 minutes, stirring occasionally. Stir in spinach and cook for another 5 minutes or until spinach leaves have wilted.

Remove pot from heat and add goat yogurt. Goat yogurt has a robust, tangy flavor, so you might want to start with 1/4 cup of it and then taste the soup to see if you’d like to add the final 1/4 cup. Odds are you won’t need to add salt – most broths and canned tomatoes are salty enough already – but you might want to stir in a little freshly cracked black pepper.

Ladle soup into bowls and then drizzle each portion with a spiral of goat yogurt. Unlike thick cow’s-milk Greek yogurt, goat’s yogurt is thin and smooth, so it’s easy to pour out an elegant spiral.

Enjoy!

Courtesy of The Cultured Cook.

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