Pair this soup recipe from Lissa Knudsen with the Comté and Kimchi Melts. Fresh goat milk is preferable or use any local milk, such as De Smet’s raw or pasteurized cow milks.

  • Extra-virgin olive oil
  • 1 yellow onion, roughly chopped
  • 1 small garlic head, halved crosswise
  • 1 bunch basil
  • ½ bunch oregano
  • ½ bunch thyme
  • 1 red chile
  • 2 pints local heirloom tomatoes, such as purple or green zebras, chopped
  • Salt and pepper
  • ½ cup local milk
  • ½ cup chicken stock, plus more as needed

Serves 4

1. Heat oven to 480°. Drizzle some oil into a deep baking dish. Add onion, garlic (cut side down), basil, oregano, thyme, chile, and tomatoes. Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Bake for 25 to 35 minutes, until the tomatoes are slightly charred.

2. Let cool for 5 to 7 minutes. Remove and discard the thyme. Add the tomato mixture to a blender, along with the milk and chicken stock. Blend until smooth. Taste and adjust the salt and pepper, if needed.

This recipe originally appeared in “A Slice of Mañana” by Sarah Mock.