Tomato & red pepper soup with goat's cheese recipe
The oven does most of the hard work for this tomato and red pepper soup with goat's cheese. The sweetness of the tomatoes is paired with a tangy topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Roasting pan
- Zip-top bag
- Oven
- Grill
- Baking sheet
- Stove
- Pot
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 4 red peppers, halved lengthways and deseeded
- 3 tbsp extra-virgin olive oil
- 1kg vine tomatoes
- 2 garlic bulbs, halved horizontally
- 1 medium red onion, chopped
- 300-400ml vegetable stock, hot
- 1 tbsp sun-dried tomato paste
- 1 tbsp chopped fresh tarragon leaves, plus extra to garnish
- 1 small crusty baguette, sliced into 4
- 2 Crottin de Chavignol AOC cheeses (from cheesemongers), sliced into 8
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