Ingredients
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
2 tablespoons GOLDEN BLOSSOM HONEY
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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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
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
