Roasted tomato and pepper soup with basil pistou in a whole-wheat pain pascal

It’s “Meatless Monday” and I’d like to share a quick and easy recipe that makes for a fantastic dinner! It is a rustic tomato and pepper soup with medium body and delicious flavor. Serve on a bread bowl and top with a basil pistou and crumbled goat cheese. Dinner on the table in around 30 minutes!

Pairing recipe for Judd’s Hill 2009 Estate Napa Valley Pinot Noir

Yield: 4 servings


  • Coarse sea salt
  • Freshly ground pepper
  • 12 large roma tomatoes, halved lengthwise
  • 2 medium red bell peppers, halved lengthwise, seeded/cored
  • 1 brown onion, cut in wedges
  • 2 large garlic cloves, chopped
  • 1 tsp smoked paprika
  • 1 cup (packed) basil, chopped
  • 2 cloves fresh garlic, chopped
  • ½ cup olive oil
  • 2 tbsp crumbled goat cheese
  • 4 whole-wheat pain pascal, center/top removed to create a bowl

Note: substitute pain pascal for whole wheat/whole grain bread roll


Preheat the oven at 425° F with the rack in the middle of the oven.

Combine basil, garlic, and olive oil in the vase of a blender and season with salt and pepper. Blend on high and set aside.

Arrange tomatoes, peppers, onions, and garlic on a baking tray. Sprinkle with smoked paprika, salt, pepper, and drizzle with olive oil.  Toss with hands to coat evenly, making sure tomatoes and peppers are placed cut-side down. Roast vegetables for 20-25 minutes.

Remove from oven; turn tomatoes and peppers with a spatula and carefully remove skins with kitchen tweezers, chopsticks, or a fork. Transfer all vegetables, including drippings, to a deep, medium saucepan.

Purée soup in the pot using an immersing blender; blend for 3-4 minutes, until desired texture (you may also use a regular blender, just be careful when working with hot liquids).  Adjust seasoning and bring back to a quick boil, prior to serving.


Divide soup among 4 bread bowls, drizzle basil pistou, and top with ½ tsbp of crumbled goat cheese.

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