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.
Ingredients
- 430 g roasted red peppers, drained or 3 fresh bell peppers
- 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
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If not using ready to use roasted bell peppers, please refer to instructions below. 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.
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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
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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.
Recipe Notes
The nutritional information shown here is just an estimate based on a suggested serving size.
