Recipe: Radicchio Soup with Smoked Goat Cheese

Sonoma County Chef John Ash brings us this simple soup recipe, pairing our smokey sharp cheddar with radicchio.

Radicchio Soup with Smoked Goat Cheese

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  • Yield: 3 to 4 Servings
  • Prep:
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From John Ash, Chef Consultant This is a very simple soup but brings together interesting contrasting flavors bitter from the radicchio and smoke from the cheese that I think are delicious and intriguing. The cheese I like to use for this is the Smoked Goat Sharp Cheddar from Redwood Hill Farm.


  • 1 pound fresh radicchio
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons each finely sliced garlic and shallot
  • 1 15- ounce can diced tomatoes in juice (Muir Glen Organic brand preferred)
  • 1/2 cup hearty red wine
  • 3 cups rich chicken or vegetable stock
  • Salt and freshly ground pepper
  • 4 cups good quality peasant style bread, cut into 3/4 inch cubes
  • 1/4 pound Redwood Hill Farm Smoked Goat Cheddar cut into 1/4 inch cubes
  • 1/4 cup loosely packed fresh basil leaves, cut in fine julienne


  1. Quarter and wash the radicchio. Remove cores and slice thinly.
  2. Add 2 tablespoons olive oil to a deep saucepan and over moderate heat, saute the garlic and shallot until softened but not brown.
  3. Add the radicchio, turn up heat and saute for 2 to 3 minutes or until radicchio just begins to soften.
  4. Add tomatoes, wine and stock and simmer for 5 minutes or so.
  5. Season to taste with salt and pepper
  6. Meanwhile toss the bread cubes with the remaining olive oil.
  7. Quickly saute bread in a large pan over moderately high heat until they are golden brown.
  8. Add more oil if necessary. Bread cubes can be made a day ahead.
  9. Just before serving, stir the smoked cheese into the soup. Divide the bread cubes among 4 large warm soup bowls and ladle soup over. Sprinkle basil over the top and serve immediately. Serves 4
  • Course: Soup
  • Skill Level: Beginner