ROASTED HEIRLOOM TOMATO, BELL PEPPER, AND GOAT CHEESE SOUP

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Roasted Heirloom Tomato, Bell Pepper, and Goat Cheese Soup image

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

12 ripe heirloom tomatoes
1 yellow onion, chopped
3 tablespoons balsamic vinegar, divided
3 tablespoons olive oil, divided
2 tablespoons honey, divided
2 cloves garlic, crushed, or to taste
2 sprigs fresh rosemary
salt and ground black pepper to taste
1 red bell pepper
1 cup water
1 dried bay leaf
½ cup milk
¼ cup goat cheese

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

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