Roasted Tomato and Goat Cheese Soup

1. 1

   Preheat the oven to 425F.

2. 2

   Core and quarter the tomatoes and scoop out the seeds, reserving the seeds and cores for the stock.

3. 3

   In a large bowl, toss the tomatoes with the garlic, onion, honey, rosemary, 1 tablespoon of the vinegar, 3 tablespoons of the olive oil, and a dash of salt.

4. 4

   Spread the mixture on a baking sheet and roast for 40 minutes, stirring occasionally.

5. 5

   Remove the rosemary and set aside.

6. 6

   Combine the tomato scraps, bay leaf, and 1 cup water in a pot and bring to a boil over high heat.

7. 7

   Decrease the heat and simmer, uncovered, for 15 minutes.

8. 8

   Strain the stock into a bowl and discard the solids.

9. 9

   Rinse the pot and return the stock to the pot.

10. 10

    Add the roasted tomatoes.

11. 11

    Bring to a boil over high heat, then decrease the heat and simmer, uncovered, for 5 minutes.

12. 12

    Let the soup cool for 10 minutes, then pour into a blender.

13. 13

    Add the cheese and blend until smooth.

14. 14

    With the blender running, add the remaining 1 tablespoon olive oil.

15. 15

    Season to taste with salt.

16. 16

    Garnish the soup with the remaining 1 tablespoon balsamic vinegar and a few grinds of pepper and serve.

* Per serving · 4 servings · Values may vary.