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.