Roasted Tomato and Castello Borgonzola Soup

Ingredients for 4 servings

12 large plum tomatoes, ripe good quality

3 tbsp olive oil

1 yellow pepper, seeded and 1 quartered

1 large Vidalia or Spanish onion, 1 peeled and quartered

2 cloves garlic, whole, peel on

1 sprig of fresh marjoram

2 sprigs of fresh thyme 

1 bay leaf

4 cups chicken stock

1 tsp honey

Salt and freshly cracked black pepper

½ cup Castello Borgonzola cheese, rind removed and diced

Chopped fresh basil for garnish

Preheat oven to 315° F [190° C]. 

Roasted Tomato and Castello Borgonzola Soup


In a medium roasting pan, combine tomatoes, olive oil, yellow pepper, onion, and garlic and toss well to coat in oil. Roast, uncovered for 50-55 minutes or until tomatoes and peppers are soft. Remove from oven and cool slightly.

Remove and discard skin from yellow pepper and tomatoes. Squeeze out garlic pulp and discard skins. Coarsely chop all vegetables and transfer to a large saucepan. Add pan juices. Add herb sprigs, bay leaf, chicken stock and honey and bring to a boil over high heat. Reduce to medium heat and simmer, covered, for 15 minutes. Remove lid and add salt and pepper to taste. Simmer, uncovered, for 15 more minutes or until slightly reduced. Puree in a food processor or with hand blender until smooth and return to saucepan.

Add the Borgonzola and heat for 10 minutes on low heat, stirring until cheese is melted and smoothly combined. Garnish with basil and serve immediately with your favourite crusty bread.

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