Tomato Soup with Herbed Fresh Cheese Recipe

Blanch tomatoes in boiling water; core and peel. Halve tomatoes crosswise; squeeze out seeds and liquid into sieve set over bowl, adding enough water to liquid to make 2 cups (500 mL). Discard seeds. Chop flesh coarsely.

In saucepan, heat half of the oil; cook onions and celery over medium-low heat, stirring occasionally and lowering heat if necessary to prevent browning, until soft, about 10 minutes. Stir in tomatoes, reserved liquid, garlic, thyme, salt and pepper. Increase heat and bring to boil; reduce heat and simmer, covered, for 20 minutes. Stir in remaining oil.

Ladle soup into bowls and top with dollop of cheese.

Makes 4 to 6 servings.