Another great Syrah pairing

I was kind of inspired when I opened the bottle of Arbor Crest Syrah a couple nights ago that I purchased at one of many wonderful Friday night wine tastings at Battle Ground Produce. I made a few dishes that I knew would pair swimmingly just as an excuse to really enjoy this wine. Just like a man with jagged edges is softened by a good woman in his life so, too, some wines are elevated to their true potential with just the right marriage of food.

Syrah, goat cheese, roasted tomatoes and rosemary; a marriage made…well, somewhere short of Heaven probably. Though I try to shy away from bread, some combinations shout out for crusty, glycemic-spiking yeast…and some weather makes us feel like bathing suit season will never come to the Pacific Northwest anyway so what the heck, right?

Roasted Tomato, Rosemary and Goat Cheese Soup

Roasted tomato, rosemary & goat cheese soup paired with a Syrah

Roasted tomato, rosemary & goat cheese soup paired with a Syrah

14 oz can diced tomatoes, drained and juice reserved

¼ C extra virgin olive oil

Salt & black pepper to taste

2 Tbsp butter

2 ½ tsp rosemary, finely chopped

1 stalk celery, diced

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 C chicken broth (can sub vegetable broth)

2 – 4 oz goat cheese

Preheat oven to 450° . Spread drained tomatoes on rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until tomatoes start to brown and shrink slightly, about 20 minutes. Heat butter over medium-low heat in large saucepan. Stir in rosemary, celery, carrot, onion and garlic; cook until softened, about 10 minutes. Mix in roasted tomatoes, reserved tomato juices, and chicken broth. Simmer until vegetables are very tender, 15-20 minutes. Let soup cool. Puree in a blender until smooth. Return to stove to reheat. Spoon into bowls and top with goat cheese. Yields 4 servings.

Note about history of this recipe: I don’t believe I created this recipe but can’t find its original publication. I know I had a fantastic soup similar to this when my husband and I spent two weeks in New England last fall and searched the internet for something similar. Anyone who knows the original author or website, feel free to chime in.




I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.

Scroll to top