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Roasted Heirloom Tomato, Bell Pepper, and Goat Cheese Soup

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"Pungent heirloom tomatoes are balanced by goat cheese for a rich fall soup."
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1 h 45 m servings 299
Original recipe yields 4 servings


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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. Roast in the preheated oven, stirring occasionally, until softened and starting to brown, about 40 minutes. Discard rosemary and set tomatoes aside.
  4. Preheat the oven's broiler. Place red bell pepper on a baking sheet lined with aluminum foil.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Ladle soup into bowls. Garnish with remaining balsamic vinegar and a few grinds of pepper.

Nutrition Facts

Per Serving: 299 calories; 16 34.5 8.8 14 154 Full nutrition

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