the best

Tomato Soup.
And chèvre crostini. Made last evening in under an hour.

This recipe comes from Peter Berley (again). He calls it a winter soup, and uses canned tomatoes. I used fresh Romas because they're still gorgeous and plentiful at the market.

My Favorite Winter Tomato Soup with Goat Cheese Crostini
Serves 4 to 6

SOUP
1/3 cup extra virgin olive oil
4 cups thinly sliced onions (3-4 medium onions)
1 head garlic, cloves separated and peeled
1 medium carrot, peeled and thinly sliced
Large pinch of red pepper flakes, or to taste
2 tablespoon tomato paste
1 28-ounce can whole plum tomatoes or diced tomatoes, in juice
2 cups vegetable or chicken stock or water
2 2-inch strips orange zest
1 sprig fresh sage
Freshly ground black pepper

CROSTINI
4 ounces fresh goat cheese (about 1/2 cup)
1 tablespoon extra-virgin olive oil
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely grated lemon zest
Freshly ground black pepper
1/2 baguette
1 garlic clove, halved

FOR THE SOUP: In a 3-4 quart Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, sitrring, until the onions are softened, 3-4 minutes. Add the garlic cloves, carrot and pepper flakes, lower the heat, cover, and cook until the vegetables are sweet and juicy but not browned, 15-20 minutes. Check, stirring occasionally, and add 1 tablespoon water if the vegetables appear dry.
Add the tomato paste and cook, stirring, until the olive oil turns reddish orange, 102 minutes. Add the tomatoes with their juice, stock or water, orange zest and sage and bring to a boil, then reduce the heat and simmer for 15 minutes.
Remove the pot from the heat and discard the orange zest and sage. Purée the soup sith an immersion blender (or working in batches using a stand blender or food processor) until smooth. Season with salt and black pepper. Transfer to a saucepan and reheat before serving.

FOR THE CROSTINI: Preheat the oven to 400 degrees F.
In a small bowl, use a fork to beat together the chèvre, olive oil, thyme, lemon zest and a few grinds of black pepper, until smooth.
Slice the baguette on the bias into 1/3-inch-thick slices about 3-inches long. Lay the slices in a single layer on a baking sheet and toast in the over until crisp, 5-7 minutes.
Rub the warm toasts with the garlic halves and spread with the goat cheese mixture.
Pour the soup into four bowls and float a crostini on each. Sprinkle with the chopped chives or parsley and serve immediately.

from The Flexitarian Table, 2007.