1

Add onion, celery, carrots and garlic to a large soup pot with olive oil on medium-high heat. Sauté for 5 minutes, until onions are translucent.

2

Add canned tomatoes, sundried tomatoes and vegetable broth and bring mixture to a boil. Reduce heat and simmer for 12 to 15-minutes, until vegetables are tender.

3

Add roasted red peppers and goat’s cheese and stir to combine.

4

Remove from heat and blend until smooth using an immersion blender. Note: you can also transfer the soup to a stand blender if you don’t have an immersion blender with the same results.

5

Season with salt and pepper and serve warm! Serve this soup as a side dish with a grilled cheese, or as an entrée with a piece of crusty sourdough.

6

Store in an airtight container. Keeps well in the refrigerator for 4-5 days, or in the freezer for up to 1-month.

7

Substitutions: Use broth of your choosing – vegetable, beef or chicken broth all work well. Omit goat’s cheese to make this recipe vegan. Substitute ½ cup cashew cream for the goat cheese to make this recipe vegan but keep the creamy consistency. Easily omit the sundried tomatoes if you prefer/don’t have them on hand. Substitute fresh tomatoes for canned tomatoes and add an extra ½ cup of broth if you prefer.