Roasted Tomato and Pepper Soup with Goat Cheese Cream

A richly flavored, elegant first-course for a winter dinner, easily made in advance.

• 2 lbs. Crescendo™ Sweet Pointed Peppers, halved and seeded
• 2 lbs. Allegro™ Tomatoes, halved
• 3 Tbsp. extra virgin olive oil
• 1½ tsp. kosher salt
• 3 Tbsp. butter
• 1 clove garlic, finely 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

Instructions:

1. Preheat oven to 400°F.
2. Toss Crescendo™ peppers and Allegro™ 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.