Tomato-Gin Soup with Goat Cheese

Tomato-Gin Soup with Goat Cheese Recipe

A perfect, end-of-summer soup for the chillier days of Fall, when tomatoes are still beautifully ripe. The goat cheese is a creamy addition at the end. How to make Tomato-Gin Soup with Goat Cheese ?  It will warm you up in the winter ,Tomato-Gin Soup With Goat Cheese recipe is delicious.
Course Soup
Cuisine international
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 serves
Calories 350kcal


  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 3-4 cloves garlic, minced
  • 1 cup dry gin
  • 1 cup chicken or vegetable stock
  • 2 cups water
  • 2 large vine-ripened tomatoes, diced
  • 2 tablespoons tomato paste
  • 5 oz tomato sauce
  • 14 oz can whole peeled tomatoes, the liquid reserved and the tomatoes roughly chopped
  • 8 oz (about 2 handfuls) fresh spinach
  • salt and pepper, to taste
  • fresh chevre goat cheese, to taste


  • Heat the oil over medium heat until shimmering. Add the onions and cook until softened, about 3-5 minutes. Stir in the garlic and cook til lightened and fragrant, about 1-3 minutes. Deglaze the pan with gin, scraping the bottom to get any browned bits off.
  • Add the stock and water and bring to a simmer. Add all of the tomato products and bring back to a simmer. Let simmer until the liquid has reduced by at least a third and the soup has reached a desired consistency. Then stir in the spinach and let it wilt completely.
  • Season with salt and pepper. Remove from heat and serve hot with rounds of goat cheese on top.


  1. This soup freezes fantastically for up to three months.