ROASTED HEIRLOOM TOMATO, BELL PEPPER, AND GOAT CHEESE SOUP
Pungent heirloom tomatoes are balanced by goat cheese for a rich fall soup.
Provided by cuceesprouts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Core and quarter tomatoes and scoop out the seeds. Reserve cores and seeds for the stock. Toss tomatoes, onion, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, garlic, rosemary, and 1 pinch salt in a large bowl. Spread the mixture on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until softened and starting to brown, about 40 minutes. Discard rosemary and set tomatoes aside.
- Preheat the oven's broiler. Place red bell pepper on a baking sheet lined with aluminum foil.
- Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes.
- Meanwhile, combine water, reserved tomato cores and seeds, remaining honey, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain stock into a bowl, discarding solids.
- Rinse pot and pour in strained stock. Add roasted tomatoes. Peel red bell pepper and slice flesh into strips; add to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
- Let soup cool for 10 minutes. Pour into a blender. Add milk and goat cheese; cover and blend until smooth. Pour in remaining olive oil while the blender is running. Season with salt.
- Ladle soup into bowls. Garnish with remaining balsamic vinegar and a few grinds of pepper.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 34.5 g, Cholesterol 13.6 mg, Fat 16 g, Fiber 6.5 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 154.4 mg, Sugar 26.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mariahony Khan
[email protected]I can't wait to make this soup again!
Roderick Wright
[email protected]This soup is the perfect comfort food for a cold winter day.
Happiness Odoma
[email protected]I love the smoky flavor of the roasted vegetables in this soup. It's so rich and flavorful.
Abi bahir dar
[email protected]This soup is a great make-ahead meal. You can make it ahead of time and then reheat it when you're ready to serve.
Hosneara Juthi
[email protected]I'm a vegetarian and I love this soup. It's a great way to get my daily dose of vegetables.
Soman Acharya
[email protected]This soup is so versatile. You can add different vegetables, herbs, and spices to create your own unique flavor.
Robin Stalin
[email protected]I made this soup in my slow cooker and it turned out great! I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.
regbarton
[email protected]This soup is the perfect way to use up leftover roasted vegetables. I had some roasted tomatoes and bell peppers in my fridge, and this soup was the perfect way to use them up.
Vay Amann
[email protected]I'm not a huge fan of goat cheese, but I was pleasantly surprised by how well it worked in this soup. It added a subtle tanginess that really complemented the roasted vegetables.
Corrie Ostermiller
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use fresh ingredients from my garden.
valy valy
[email protected]I made this soup for a dinner party and it was a hit! Everyone raved about the flavor and how unique it was. I will definitely be making this again.
Md Aktaruzzaman
[email protected]This soup was absolutely delicious! The roasted tomatoes and bell peppers gave it a rich, smoky flavor, and the goat cheese added a creamy, tangy touch. I served it with a side of crusty bread for dipping, and it was the perfect comfort food for a co