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Turmeric Roasted Tomato Soup with Goat Cheese

Two bowls of Turmeric Roasted Tomato Soup with Goat Cheese, alongside wine glasses and a bottle of FRE alcohol-removed Red wine

FRE pairing: Red Blend

Ingredients:

  • 1/4 cup olive oil
  • 2 (28oz) 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 (4oz) container crumbled goat cheese
  • 1/4 cup minced fresh basil

Directions:

  1. 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.
  2. 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.
  3. Meanwhile, stir together cheese and basil. Divide soup among bowls, and sprinkle with cheese mixture.

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