Ingredients
- 3 pounds tomatoes, halved
- 2 poblano peppers, deseeded and sliced
- 3 tablespoons olive oil
- ½ tablespoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- 3 tablespoons unsalted butter
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- ½ teaspoon dried tarragon
- ½ cup heavy cream
- ¾ cups vegetable stock
- ½ cup fresh purple basil leaves
- Goat cheese
- Avocado Grilled Cheese Croutons (recipe follows)
- ½ avocado
- ½ teaspoon chili pepper
- 5 pieces French bread
- ¼ cup white sharp cheese, shredded
Instructions
Preheat oven to 425°F.
Place tomatoes and peppers in a single layer on parchment-lined baking sheets. Drizzle with olive oil, salt, pepper and thyme. Roast in oven 30 minutes. Remove baking sheets. Set aside.
In a saucepan, heat butter over medium heat. Add onions. Cook 3–5 minutes. Add minced garlic. Cook additional 3 minutes. In a blender or food processor, add in tomatoes, peppers, onions, garlic, tarragon and cream. Blend until smooth. Stir thick mixture into saucepan with vegetable stock and simmer for 20 minutes. Top with purple basil and goat cheese. Serve with Avocado Grilled Cheese Croutons.
AVOCADO GRILLED CHEESE CROUTONS
Preheat over to 425°F.
On a cutting board, scoop out half avocado and smash. Sprinkle with chili pepper and smash again. Place French bread on baking sheet, spread avocado on top of French bread lightly and sprinkle with cheese. Bake for 5–7 minutes, or until desired crispiness. Remove and cut into small croutons.
