Tag: goat cheese

Roasted Tomato Soup with Goat Cheese

This hearty roasted tomato soup with goat cheese has all the flavor of the classic soup and grilled cheese combo, in the convenience of a single bowl.

We spent last weekend curled up in front of the fireplace, wrapped up in just about every blanket we own. We have two solid months of winter to go, but I’m already over it. When it’s this cold out, I have a hard time getting excited for anything other than soup. This one, full of roasted tomatoes and garlic, is particularly well-suited for this weather.

Remember that time I made spicy roasted tomatoes and Shawn – who loathes tomatoes – asked for seconds? I figured I’d press my luck and see if he might also like roasted tomato soup. I started with the best can of tomatoes I could find, then roasted them with olive oil and a pinch of brown sugar to concentrate their flavor and bring out their natural sweetness. Once the tomatoes were roasted, I combined them with onion, roasted garlic, fresh basil, and just enough chicken stock to make it pass for soup instead of sauce.

But the best part? Just before serving, I melted in an ounce of soft goat cheese to help smooth out the soup’s flavor. The cheese makes the soup deliciously creamy and balances out any acidity that the tomatoes have. It also makes it taste like you dunked a grilled cheese sandwich into your bowl – especially when you also top it with New York® Brand Texas Toast Garlic & Butter Croutons.*

So, the verdict from Shawn? He tried it, and even admitted that it was really good, but I couldn’t convince him to eat a whole bowl full. Oh well, I didn’t feel like sharing anyway!

(I’ve gone through three bags of these croutons in the past two weeks – I think it’s safe to say I’m obsessed! The butter and garlic flavor is bold but neutral, so they go with just about everything, and they’re extra big and crunchy. Besides making a great topper for creamy soups like this one, they’re perfect as a stand in for baguette on French onion soup.)

Roasted Tomato Soup with Goat Cheese

Since the ingredients in this soup are so simple, using the highest quality ingredients you can will give you the best flavors. Although any variety of whole, peeled tomatoes will result in a delicious soup, I really love it with San Marzano tomatoes, which are sweeter and less acidic than other varieties.
Goat cheese can vary in flavor pretty drastically from brand to brand – some are much stronger and more “goat-y” than others. To account for this, start with just one ounce of cheese, then stir in more to taste.

Author: Lauren Keating

Serves: 4

Ingredients

  • 28 ounce can whole peeled tomatoes, preferably San Marzano
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • salt and pepper
  • 1 head garlic
  • 1 tablespoon butter
  • 1 small onion, chopped (about ¾ cup)
  • 1 carrot, peeled and chopped
  • 2 cups low sodium chicken stock
  • ¼ cup loosely packed fresh basil, chopped
  • 1-2 ounces soft goat cheese (chèvre)
  • New York Brand Texas Toast Garlic & Butter Croutons

Preparation

  1. Heat oven to 350ºF. Drain the tomatoes, reserving the liquid for later. Cut the tomatoes in half lengthwise and arrange in a roasting pan. Drizzle with half the olive oil; sprinkle with brown sugar, salt, and pepper. Slice the top of the head of garlic. Place on a sheet of foil and drizzle with the remaining oil; wrap completely in foil and set in one corner of the roasting pan, next to the tomatoes, but not touching them. Roast for 45 minutes.
  2. After the tomatoes have roasted for about 30 minutes, melt the butter in a soup pot set over medium heat. Add the onion and carrot; cool until soft – about 10 minutes.
  3. Add the tomatoes and four garlic cloves (save any remaining cloves for another use). Stir in the stock, basil and reserved tomato juice. Simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender.
  4. Melt in 1 ounce of goat cheese. Taste, adding additional goat cheese, salt, and pepper as desired.
  5. Divide the soup between four bowls and top with croutons.

Nutrition Information

Calories: 236 Fat: 13.5 Carbohydrates: 24.1 Fiber: 2.7 Protein: 2.9

3.2.2265

Disclosure: I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own. Thank you for helping support the brands that keep me inspired in the kitchen.

<!–

–>

Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!

If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly what I did here with this green chile pesto, and roasted chayote squash side dish. Like I said in the video, most great chefs encourage this type of thievery, as long as you give them credit, which I’m happy to do.


What I’m calling “Green Chile Pesto,” is really his Green Chile Adobo, but I thought my audience would better relate to a “pesto,” since that’s what this reminds me of the most. Although, I’m not sure how it would be in a pasta, and don’t have any immediate plans to find out.

What it was great in, was this very simple chayote squash dish, which is really more of a warm salad. If you can find chayote near you, I recommend you give it a try, but if not, grilled zucchini or other summer squash would also work, as would something like roasted acorn or delicata squash.


I’d try to choose a fairly mild olive oil for this, since we have enough heat and bitterness from the peppers. Which reminds me, don’t over blend this. While some chefs claim it’s just a wives tale, I’ve found that if you over-process an olive oil-based sauce, especially ones with garlic in them, it can get very bitter. Other than that, not much can go wrong, and so on behalf of Chef Bayless and myself, I’d like to say, we really do hope you give it a try soon. Enjoy!


Ingredients for the Green Chile Pesto:
6 Serrano peppers
1 Poblano pepper
6 cloves garlic, still in the paper
1 bunch cilantro
1/2 bunch Italian parsley
1 1/2 teaspoon kosher salt (or about 3/4 teaspoon fine salt)
3/4 cup mild tasting olive oil, or vegetable oil
juice from 2 fresh limes*

* You can add the lime right to the pesto if you’re going to use it all at once as a sauce for something, but this seems to keep longer in the fridge without it added in, and so I prefer to add it to whatever I’m using it with instead.

For the Chayote Squash Side Dish:
3 Chayote squash, cut in 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon kosher salt
juice from 1 lime (unless already added to your pesto)
2 or 3 heaping spoons of Green Chile Pesto
1/3 cup crumble soft goat cheese, plus more for the top
pumpkins seeds to garnish, optional

–>

submit to reddit

{#PepperParty} Quiche Provencale

An earthy quiche filled with red bell peppers, mushrooms, tarragon, and goat cheese.

 

We’re having a Pepper Party, and you’re invited! A few of my blogger friends and I have teamed up with Divemex this week to celebrate all things bell pepper (and give away some amazing prizes). Bell peppers are one of my favorite items on a vegetable platter, but I rarely think to plan a meal around them so I was excited to have an excuse to think up some fun new recipes.

Today’s prize is my personal favorite: a Le Crueset 3 1/2 Quart Signature Braiser. I’m so, so, so excited to be able to give one of these away! I don’t have the braiser but I have a few other le crueset pieces and I absolutely love them. Besides being gorgeous, they make cooking really fun. And for some reason, they seem to make food taste better. Information on how to enter is at the bottom of this post. You can also join us in a twitter chat tonight from 8-9pm EST for a chance to win some more prizes (follow the #pepperparty hashtag).

In addition to today being one of my favorite giveaways, this quiche is also one of my favorite recipes. It’s based on the moules provencale at one of my favorite local restaurants. The predominant flavors is red bell pepper, but it also features mushrooms, swiss chard, tangy goat cheese, and tarragon. The flavors are earthy and wonderful for dinner or for breakfast. I was too tired to make a homemade crust, so I used a store-bought whole wheat one. It was fabulous; I recommend that you do the same.

Quiche Provencale

Author: Lauren Keating

Serves: 8

Ingredients

  • 1 small bunch Swiss chard
  • 2 tablespoons olive oil
  • 1 small red onion, diced
  • 2 red bell peppers, sliced
  • 1 cup sliced white mushrooms
  • 5 eggs
  • ¼ cup skim milk
  • 2 tablespoons finely chopped tarragon
  • French grey sea salt and cracked black pepper
  • 1 prepared pie crust, preferably whole wheat
  • 4 ounces soft goat cheese (chevre), crumbled

Preparation

  1. Heat oven to 400ºF.
  2. Bring a small pot of water to a boil. Add the Swiss chard and cook until wilted, 2-3 minutes. Drain well.
  3. Heat the olive oil in a large skillet. Add the onion and cook until softened, about 5 minutes. Add the peppers and mushrooms and cook another 5 minutes.
  4. In a small bowl, whisk together the eggs and milk. Season with tarragon, salt, and pepper.
  5. Arrange the Swiss chard in an even layer in the bottom of the pie crust. Top with cooked vegetables. Pour the egg mixture over the top, allowing it to seep down though the fillings. Dot with crumbled goat cheese.
  6. Bake for 15 minutes. Reduce heat to 350ºF and bake another 20-30 minutes or until the center of the quiche is set.

3.2.2124

****

Enter the Le Crueset giveaway using the rafflecopter below. Also be sure to check out everyone else’s pepper recipes. Check back in next week for more recipes and chances to win!

a Rafflecopter giveaway
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Stuffed Bell Pepper-oni by Noble Pig
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes

Disclosure: Divemex generously provided the giveaway prizes. I was not compensated in any way for participating in the pepper party. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close


Notice: ob_end_flush(): Failed to send buffer of zlib output compression (0) in /home/gordix2/public_html/wp-includes/functions.php on line 5427