We canned a lot of tomato soup and beets over the summer. The bounty was an incredible blessing but it can get boring. I do my best to mix it up. All these jewel-toned glass jars encourage a cook to get creative and keep it frugal. My most recent pantry creative adventure started with some leftover canned beets and a jar of roasted tomato soup. Years ago, I made the Beet Soup with Feta from The River Cottage Cookbook and it came to mind as I looked at my pantry shelves over the weekend. I didn’t have any feta but I did have goat cheese and I tried to come up with a different idea. I consulted my copy of The Flavor Bible and used their suggestions of beets, walnuts, goat cheese, and tarragon to come up with Tomato Beet Soup garnished with walnuts and goat cheese.
- 1 Quart (4 cups) Roasted Tomato Soup
- 1 Pint (2 Cups) Cooked Beets, Drained & Chopped
- 1 teaspoon Dried Tarragon
- Salt & Pepper to taste
- 1 Cup Walnuts, Toasted & Chopped
- 2 Ounces Goat Cheese, crumbled
- Puree the beets and tomato soup together until completely smooth. Pour into a soup pot, season with tarragon, salt, and pepper. Heat through. Divide into soup 4 soup bowls, topping each bowl with 1/4 cup walnuts and 1/2 ounce crumbled goat cheese.