Roasted Tomato and Pepper Soup with Goat Cheese Cream

A richly flavored, elegant first-course for a winter dinner, easily made in advance.


2 lbs. Crescendo™ Sweet Pointed Peppers, halved and seeded

2 lbs. Allegro™ Tomatoes, halved

3 Tbsp. extra virgin olive oil

1½ tsp. kosher salt

3 Tbsp. butter

1 clove garlic, finely minced

1 medium-sized, red onion, diced

1 Tbsp. sun-dried tomatoes, finely chopped

3 cups chicken or vegetable stock

4 oz. soft goat cheese, room temperature

3 Tbsp. whipping cream

1 Tbsp. fresh tarragon, finely chopped


Preheat oven to 400°F.

Toss Crescendo™ peppers and Allegro™ tomatoes in a large mixing bowl, with olive oil and 1 teaspoon kosher salt.

Cover two baking sheets with tinfoil and roast peppers and tomatoes until soft, with a little color (25-30 minutes). Remove from oven.

Heat butter in a medium-sized pot and add red onion. Sauté over medium heat for about 5 minutes, add garlic and sun-dried tomatoes. Cook for 2 minutes.

Add roasted peppers and tomatoes (make sure to include cooking juices). Add stock and remaining kosher salt. Simmer for 8 minutes.

Mix goat cheese with whipping cream and tarragon. Set aside.

Purée soup in a blender and pass through a fine sieve.

Serve with dollop of tarragon goat cheese cream.

About Windset Farms
WINDSET FARMS® has been delivering fresh, beautiful produce for over a decade, using state-of -art technology, responsible growing practices and a gentle hand. Headquartered in Delta, BC, we offer delicious, nutrient-rich and 100% non-GMO produce year round. Visit for recipes from our Executive Chefs.
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