Roasted pepper soup with goat cheese is an easy blended soup recipe that is full of flavour. If using ready-to-eat roasted (or grilled) peppers, this soup is ready in less than 30 minutes. But if you’d rather use fresh bell peppers, I’ll explain how to easily oven-roast them to use in this soup. Either way, you’ll love how flavourful this roasted red pepper soup is.
Bell pepper and goat cheese are both very flavourful ingredients. Yet together they pair so well. This roasted pepper and goat cheese soup is well balanced and unexpectedly mild. The perfect soup to enjoy on a winter day with some freshly-baked bread. But are soups only a winter thing? Sure they are warm and comforting, perfect for the colder season. Yet, it’s summer that yields all sorts of fantastic produce. And soup made of freshly harvested vegetables is nothing short of amazing.
What’s great about this roasted red pepper soup is the fact that it has a rather short and simple ingredient list. As for the main ingredient, you can choose either store-bought grilled peppers, or fresh ones and oven-roast them yourself. So this soup is perfect year-round! Are bell peppers in season? Use fresh! Can’t get them? Look for preserved ones. Either will work just great.
Roasted pepper soup ingredients
To make this flavourful soup you will need the following ingredients:
- Roasted peppers (you can oven-roast them yourself or use preserved ones, drained from the preserving oil)
- Vegetable stock (homemade, or from a stock cube)
- Cooking cream (15% fat is fine, but I have made this soup with 30% fat heavy cream and boy was it delightful!)
- Apple cider vinegar
- Salt
- Dried thyme
- Unripened goat cheese
Quantities are listed in the recipe card below, you can choose to adjust the size of your party and the recipe card will show the exact amounts needed.
Prepare your roasted bell peppers
For starters, in this soup I recommend the use of red peppers. Red peppers have a sweetness that the yellow and green ones don’t quite deliver. And sweetness is something you want, to contrast with apple cider vinegar and goat cheese. Plus, I always like to say we eat with our eyes and I am in love with the colour of this red pepper soup!
If using preserved bell peppers you will just need to thoroughly drain them and make sure to discard any bits of skin or seeds that may be present. Jarred grilled/roasted bell peppers are often preserved in oil, with other spices that might be present. Choose the most neutral one in flavour and if possible get red ones.
If using fresh bell peppers you will need to oven-roast them yourself. Please allow a couple of hours to take care of this preliminary step. This can be done in advance and homemade roasted peppers can be stored in the fridge for up to 5 days. You can find the instructions on how to roast whole peppers in the the blog post linked. Just like with preserved ones, you will need to skin and seed your homemade roasted peppers to use in this soup.
How to make roasted red pepper soup with goat cheese
Now for the fun part. You will not believe how easy this recipe is! All you gotta do is combine the roasted peppers and vegetable stock and blend until smooth. Add to this mixture the salt, dried thyme, apple cider vinegar and cream and bring it all to a boil. Voilà, the soup is ready for the final touch.
Top the soup with crumbled goat cheese. The cheese is to be added at the very end, crumbled on top of each portion of soup. If you are portioning the soup, top each bowl with crumbled goat cheese and a sprig of fresh thyme for decoration. If each guest is helping themselves, place a small bowl of crumbled goat cheese next to the soup and invite your guests to top their soup with it.
We could blend the cheese with the rest of the ingredients, but I prefer not to for 2 reasons:
- I like the way it looks with the crumbled cheese on top, it makes for a nice decoration;
- I want this soup to have a stronger goat cheese hint here and there. Blending it all in would make the final flavour more homogeneous, with the bell peppers overwhelming the cheese if using a particularly mild one.
Got leftovers?
Have some ingredients at hand that you didn’t quite use up in this roasted red pepper soup? No problem! Here are some other recipes that call just for some of the same ingredients used in this recipe:
- Roasted red pepper flans with pecorino sauce – made a bigger batch fo roasted peppers, or got leftovers in the jar? No problem! Here’s a lesser-known Italian appetizer that is just so delicious and elegant.
- Polish tomato soup pomidorowa – another pretty red blended soup that calls for stock, cream, dried herbs and a dash of Balsamico! Pretty similar, but a different flavour profile.
- Mushroom crostini with goat cheese – unripened goat cheese crumbles graciously pair with sauteed mushrooms in these delightful garlicky crostini.
- Nutella panna cotta – well if you chose to use heavy cream rather than cooking cream, you may have some over. If you’ve never tried panna cotta before and you’re a Nutella fan, you may appreciate this dessert quite a bit!
If you make this recipe, please let me know your thoughts about it! I would love to hear from you in the comment section. And don’t forget to pin this roasted red pepper soup recipe for later!
Roasted bell pepper soup with goat cheese
Ingredients
- 430 g roasted red peppers drained
- 250 ml vegetable stock
- 200 ml heavy cream
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/3 tsp dried thyme
- 100 g unripened goat cheese
Instructions
- Drain the peppers from any preserving oil or liquid and clean them from the seeds and skin. Add the peppers to the vegetable stock. Blend until smooth.
- Stir in the salt, dried thyme, apple cider vinegar and cream, then bring to a boil. Top with crumbled goat cheese. Optionally you can also add a sprig of fresh thyme as decoration.
