Roasted Red Pepper and Tomato Soup

Roasting the vegetables adds a deep rich flavor to this classic summer soup. The goat cheese imparts a creamy accent.


3 pounds plum tomatoes, halved lengthwise

2 red bell peppers, cleaned and quartered

1 medium onion, cut into eight wedges

6 large cloves garlic, peeled

3 tablespoons olive oil


1 cup vegetable or chicken broth

1 cup water

1 tablespoon balsamic vinegar

1 1/2 teaspoons fresh thyme leaves

pinch red pepper flakes

salt and pepper to taste

4 tablespoons goat cheese, crumbled

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 450°. Arrange tomatoes, pepper, onion and garlic in a large rimmed pan, such as a broiler pan or jellyroll pan. Drizzle with olive oil. Sprinkle with salt and pepper.
Roast about 1 hour. Turn the peppers and onions occasionally so that they brown evenly. Remove from oven and cool slightly. Transfer vegetables with any accumulated juices to a blender or food processor. Add honey and process to puree. Add remaining ingredients except goat cheese. Process until smooth, adding more broth or water if the soup is too thick. Refrigerate until ready to serve, at least 3 hours.
To serve, spoon soup into bowls and top with one tablespoon of crumbled goat cheese.
Serves: 4