Go Back
+ servings
Print
Roasted pepper soup topped with crumbed goat cheese in a brown clay pot.

Roasted bell pepper soup with goat cheese

A brightly coloured soup with an unforgettable flavour. Creamy and smooth, home-roasted bell peppers together with fresh goat cheese will be a flavour combination your guests will love.

Course Soup
Cuisine Mediterranean
Keyword blended soup, goat cheese, pepper soup, roasted bell pepper
Prep Time 10 minutes
Cook Time 15 minutes
Homemade roasted peppers 2 hours
Total Time 25 minutes
Servings 2 people
Calories 541 kcal
Author Eva | Electric Blue Food

Ingredients

  • 3 bell peppers (430 g cooked)
  • 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

  1. If not using ready to use roasted bell peppers, please refer to instructions below. You will need either 3 fresh bell peppers, or 430 g roasted bell peppers for this recipe. Clean the bell peppers from the seeds and skin and add them to the vegetable stock. Blend until smooth.

  2. 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.

Homemade oven-roasted bell peppers

  1. Line an oven tray with three sheets of aluminium slightly overlapping. Place the bell peppers on top of the aluminium foil. Bake in the preheated oven at 200°C for 1 hour, rotating the bell peppers every 15 minutes. When the time is up, take the oven tray out and wrap each bell pepper individually in aluminium foil. Let cool wrapped until cold enough to handle.

Nutrition Facts
Roasted bell pepper soup with goat cheese
Amount Per Serving
Calories 541 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 30g188%
Cholesterol 160mg53%
Sodium 1892mg82%
Potassium 452mg13%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 9g10%
Protein 13g26%
Vitamin A 7842IU157%
Vitamin C 229mg278%
Calcium 147mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.