Roasted Red Pepper Soup with Goat Cheese Cream and Buttered Croutons
Cozy Up with Fire Roasted Red Pepper Soup with Goat Cheese Cream
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting soup to nourish the soul. Today, we’re sharing a vibrant and flavorful recipe for Fire Roasted Red Pepper Soup with Goat Cheese Cream – a delightful blend of smoky sweetness and tangy creaminess that’s sure to become a fall and winter staple.
This isn’t your average red pepper soup. The fire-roasted peppers deliver a depth of flavor that’s simply irresistible. And the goat cheese cream? It adds a luxurious touch that elevates the entire dish. It’s surprisingly easy to make, perfect for a weeknight meal or a cozy weekend gathering.
What makes this soup special?
- Smoky Flavor: Fire-roasting the red peppers brings out their natural sweetness and adds a wonderful smoky depth.
- Creamy Texture: The goat cheese cream provides a velvety smooth texture and a tangy counterpoint to the sweetness of the peppers.
- Easy to Make: This soup comes together quickly, making it perfect for busy schedules.
- Versatile: Enjoy it as an appetizer, a light lunch, or a starter for a more elaborate meal.
Tips for the Best Soup:
- Roasting the Peppers: While you can use jarred roasted red peppers, roasting your own peppers will give you the best flavor. Simply roast them under the broiler until the skin is blackened, then peel and seed them.
- Adjusting the Consistency: If the soup is too thick, simply add more vegetable stock until you reach your desired consistency.
- Goat Cheese Quality: Using a high-quality goat cheese will make a noticeable difference in the flavor of the soup.
- Garnish: A drizzle of olive oil, a sprinkle of fresh herbs (like chives or parsley), or a few toasted croutons can add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made up to 3 days in advance and stored in the refrigerator. The flavors will actually develop even more over time.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze the soup before adding the goat cheese cream.
Q: What if I don’t have vegetable stock?
A: You can substitute chicken broth or water. However, vegetable stock will provide the best flavor.
Q: Is this soup vegetarian?
A: Yes, this recipe is naturally vegetarian.
Q: Can I add other vegetables to this soup?
A: Absolutely! Roasted carrots, sweet potatoes, or butternut squash would all be delicious additions.
We hope you enjoy this delightful Fire Roasted Red Pepper Soup with Goat Cheese Cream! It’s a perfect way to warm up on a chilly day and savor the flavors of the season.
Fire Roasted Red Pepper Soup with Goat Cheese Cream
Ingredients
- 36 ounces Del Destino Fire Roasted Red Peppers approx. 6 peppers
- 2 cups vegetable stock
- 2 ounces Celebrity goat cheese
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ inch slices old bread cut into small cubes
- 1 tablespoon unsalted butter
- 3 ounces Celebrity goat cheese original
- 3 tablespoons half and half or cream
Instructions
- Add peppers to a blender and blend until smooth. Then add Celebrity’s original goat cheese and the salt. Blend until smooth.
- Transfer soup to a medium stockpot and add the vegetable stock and pepper. Bring to a boil then reduce to a simmer for about 15 minutes. NOTE: If the soup is too thick add more stock until desired consistency is reached.
- Make the goat cheese cream and croutons while soup is simmering!
- For croutons, melt the butter in a small non-stick pan. Add the bread and coat in butter, cook until toasted.
- For goat cheese cream, combine goat cheese and half and half in a blender until creamy.
- Serve!
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