Roasted Tomato & Pepper Soup with Goat Cheese Cream

Difficulty: Moderate
Time: 60 minutes
Serves: 4

  • 2 lbs Crescendo® Sweet Pointed Peppers, halved and seeded
  • 2 lbs Campari Tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 1½ tsp Kosher salt
  • 3 tbsp butter
  • 1 clove garlic, minced
  • 1 medium-sized, red onion, diced
  • 1 tbsp sun-dried tomatoes, finely chopped
  • 3 cups chicken or vegetable stock
  • 4 oz soft goat cheese, room temperature
  • 3 tbsp whipping cream
  • 1 tbsp fresh tarragon, finely chopped

A richly flavored, elegant soup, blending our Crescendo® Sweet Pointed Peppers and Campari tomatoes – an easy dish to cozy up to during colder weather.


  1. Preheat oven to 400°F.
  2. Toss Crescendo® Sweet Pointed Peppers and Campari Tomatoes in a large mixing bowl, with olive oil and 1 teaspoon kosher salt.
  3. Cover two baking sheets with tinfoil and roast peppers and tomatoes until soft, with a little color (25-30 minutes). Remove from oven.
  4. Heat butter in a medium-sized pot and add red onion. Sauté over medium heat for about 5 minutes, add garlic and sun-dried tomatoes. Cook for 2 minutes.
  5. Add roasted peppers and tomatoes (make sure to include cooking juices). Add stock and remaining kosher salt. Simmer for 8 minutes.
  6. Mix goat cheese with whipping cream and tarragon. Set aside.
  7. Purée soup in a blender and pass through a fine sieve.
  8. Serve with dollop of tarragon goat cheese cream.