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–+ servings
Roasted pepper soup topped with crumbed goat cheese in a brown clay pot.
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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 Italian
Keyword blended soup, 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 541kcal
Author Eva | Electric Blue Food

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
Metric - US Customary

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.

Notes

The nutritional information shown here is just an estimate based on a suggested serving size.

Nutrition

Calories: 541kcal | Carbohydrates: 15g | Protein: 13g | Fat: 48g | Saturated Fat: 30g | Cholesterol: 160mg | Sodium: 1892mg | Potassium: 452mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7842IU | Vitamin C: 229mg | Calcium: 147mg | Iron: 2mg