Tomato & red pepper soup with goat's cheese recipe | delicious. magazine
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.
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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