Turmeric Roasted Tomato Soup with Goat Cheese
Warm up on cold days with this flavorful soup.
Try this elevated tomato soup, perfect by itself or serve with grilled cheese to dunk. Serve with FRE Alcohol-Removed red blend for a delightful pairing.
Ingredients
- ¼ cup olive oil
- 2 (28-oz) cans whole peeled tomatoes, drained
- 6 Roma tomatoes, quartered
- 1 onion, coarsely chopped
- 6 cloves garlic, smashed
- 2 tsp ground turmeric
- 2 cups vegetable broth
- 1 (4-oz) container crumbled goat cheese
- ¼ cup minced fresh basil
Directions
- Preheat oven to 450°F. Toss together first 6 ingredients on a large rimmed baking sheet. Bake 25 minutes or until tomatoes are browned. Let cool 10 minutes.
- Puree tomato mixture with broth, in batches, in a blender with center piece from blender lid removed and covered with a towel. Season with salt and pepper, if desired.
- Meanwhile, stir together cheese and basil. Divide soup among bowls, and sprinkle with cheese mixture.
