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Tomato Basil and Goat Cheese Crock Pot Soup

I am SO ready to say goodbye to Monday. It’s been cold, cloudy, and wet all day. Bring on the warmer temperatures they’re calling for tomorrow and some sunshine! Or spring. I’ll take either.

I have since parked it on my couch in my PJs and am catching up on some quality TV…you know, Pretty Little Liars, Real Housewives, Private Practice. Oh, I also reorganized my boards on Pinterest. Am I boring you yet?

When I got home, I was ready to get warm and cozy so I had a nice bowl of soup that I made in the crock pot. Soup always warms you from the inside out.

I’m pretty much obsessed with anything I can make in my crock pot these days. It’s just so easy and involves little to no clean up if you use a liner. Minimal clean up is my kind of cookin’.

The original recipe called for it to be cooked on low for 5-7 hours but, in case y’all haven’t noticed, I’m far too impatient for that. So, I sped it up for a quicker meal but if you’re leaving this in while you’re at work all day, 7 hours would be perfect.

Tomato, Basil and Goat Cheese Crock Pot Soup
Adapted from 365 Days of Slow Cooking

Makes about 2 quarts

  • 2 (14 oz) cans diced tomatoes, with juice
  • 1 cup finely diced onions
  • 1 tsp dried oregano or 1 T fresh oregano
  • 1 T dried basil or 1/4 cup fresh basil
  • 4 cups chicken broth
  •  1 bay leaf
  • ½ cup flour
  • 1 cup Goat cheese
  • ½ cup butter
  • 2 cups half and half, warmed
  • 1 tsp salt
  • ¼ tsp black pepper

1.  Add tomatoes, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on HIGH for 2 1/2 hours, until flavors are blended and vegetables are soft.
3. Once the soup is done, prepare a roux. Melt butter over low heat in a skillet and gradually whisk in flour. Whisk constantly until ingredients are smooth. Slowly stir in a cup of the soup. Add in 3 additional cups and stir until smooth. Combine the roux/soup mixture back into the crock pot and stir in goat cheese, warmed half and half and salt and pepper. This is the time to adjust the seasonings if some of the flavor cooked out.
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

This soup was delicious and the goat cheese goes great with the tomatoes. It has also given me lunch for a few days and some to store in the freezer for the next cold, dreary day when I need a creamy, slurpable pick-me-up.

Now, back to being cozy on the couch with two snoring puppies!


Garlic and Rosemary Hummus

Are any of you familiar with Chris Young? I’m slightly obsessed especially after I went and saw him with Jason Aldean in September. But his new single is phenomenal and I could probably listen to it over and over. Ok, I am listening to it over and over again. Go listen to it. Now.

So while I was listening to Chris’ (yes, we’re close like that) album on repeat, I made some hummus.

I go through phases with hummus. I want to eat it with everything and on everything for a good 2-3 weeks and then I let the container get pushed to the back of the fridge until I find it one December morning only to find that it went bad in October…

Homemade hummus is definitely the way to go though. You can adjust it to your flavor and all you do is mix and eat. Can’t get any better than that!

Here’s what you need:

I ended up adding in a generous drizzle of olive oil and about half a sprig of rosemary just to give it some extra flavor. And don’t be alarmed, I didn’t use the entire head of garlic. Just 4 cloves.

Garlic and Rosemary Hummus

  • 2 cans of garbanzo beans, drained
  • juice of 1 lemon
  • 4 cloves of garlic, pressed
  • olive oil
  • half sprig of rosemary
  • salt to taste

Combine ingredients in a food processor and pulse to combine. Adjust flavors as necessary according to taste. You can serve immediately but it tastes better after having some time for the flavors to meld so I suggest putting it in the fridge for about an hour.

I had originally planned on just enjoying this with some pita crisps but then the light bulb came on: Make a pita pizza! So I did. It was heavenly.

I already had the pita, roasted red peppers, and goat cheese on hand so this was super quick and easy to throw together. I used the hummus as the “sauce”, layered on my cheese and then added on my peppers. A quick toast in the toaster oven and this baby was ready to eat!

Now I need to go get more pita bread so I can eat the heck outta these things this weekend!

Well, I’m off to get ready for some holiday gatherings this evening (more to come on that later). Have a happy Saturday! 😀

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