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Roasted red pepper soup with goat cheese cream & buttered croutons

Nicole is the author, recipe developer and photographer behind the food blog Cooking for Keeps. She believes you can eat anything in moderation, so her blog focuses on a varied hodgepodge of indulgent and healthy recipes alike. When she’...

Simple soup with big flavor

You don't need to spend hours in the kitchen with lots of complicated ingredients to get tons of flavor in a dish. This roasted red pepper soup recipe has just five ingredients.

Daily Flavor

Roasted red pepper soup with goat cheese cream & buttered croutons

Simple soup with big flavor

You don't need to spend hours in the kitchen with lots of complicated ingredients to get tons of flavor in a dish. This roasted red pepper soup has just five ingredients.

If you've got a little extra time, amp up this already delicious bowl of soup by adding a decadent swirl of goat cheese cream and a handful of homemade buttery croutons.

Roasted red pepper soup with goat cheese cream & buttered croutons recipe

Serves 4 

Ingredients:

For the soup

  • 6 red bell peppers
  • 2 ounces goat cheese
  • 1 teaspoon salt
  • 2 cups chicken stock, plus more if needed
  • 1/4 teaspoon pepper

For the croutons

  • 1 tablespoon unsalted butter
  • 2 (1/2-inch) slices of day-old Italian bread, cut into small cubes
  • Salt

For the goat cheese cream

  • 3 ounces goat cheese
  • 3 tablespoons half-and-half, plus more if needed

Directions:

For the soup

  1. Roast the bell peppers. Place peppers over a gas flame and char all sides of the pepper (there should be no red showing). After charring is complete, transfer peppers to a bowl and cover with plastic wrap. Let sit for 15-20 minutes, then remove charred skin, ribs and seeds from peppers.
  2. Transfer peppers to a blender and blend until smooth. Add goat cheese and salt; blend until smooth.
  3. Transfer pureed pepper mixture to a medium stockpot and add chicken stock and pepper. Bring to a boil and then reduce to a simmer for 15 minutes. If the soup is too thick after it simmers, add a little more stock until desired consistency is reached. Check seasonings.
  4. While soup is simmering make croutons and goat cheese cream.

For the croutons

  1. Melt butter in a small nonstick pan. Add bread cubes and coat in butter. Cook until light brown and toasted. Season with salt.

For the goat cheese cream

  1. In a blender, combine goat cheese and half-and-half until creamy. Adjust consistency by adding more half-and-half, as needed.

To serve

  1. Ladle soup into bowls. Swirl in goat cheese cream and top with croutons.

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