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.