Roasted red pepper soup with goat cheese cream & buttered croutons

You don’t need to spend hours in the kitchen with lots of complicated ingredients to get tons of flavor in a dish. This roasted red pepper soup recipe has just five ingredients.

If you’ve got a little extra time, amp up this already delicious bowl of soup by adding a decadent swirl of goat cheese cream and a handful of homemade buttery croutons.

Roasted red pepper soup with goat cheese cream & buttered croutons recipe

Serves 4 

Ingredients:

For the soup

• 6 red bell peppers
• 2 ounces goat cheese
• 1 teaspoon salt
• 2 cups chicken stock, plus more if needed
• 1/4 teaspoon pepper

For the croutons

• 1 tablespoon unsalted butter
• 2 (1/2-inch) slices of day-old Italian bread, cut into small cubes
• Salt

For the goat cheese cream

• 3 ounces goat cheese
• 3 tablespoons half-and-half, plus more if needed

Directions:

For the soup

1. Roast the bell peppers. Place peppers over a gas flame and char all sides of the pepper (there should be no red showing). After charring is complete, transfer peppers to a bowl and cover with plastic wrap. Let sit for 15-20 minutes, then remove charred skin, ribs and seeds from peppers.
2. Transfer peppers to a blender and blend until smooth. Add goat cheese and salt; blend until smooth.
3. Transfer pureed pepper mixture to a medium stockpot and add chicken stock and pepper. Bring to a boil and then reduce to a simmer for 15 minutes. If the soup is too thick after it simmers, add a little more stock until desired consistency is reached. Check seasonings.
4. While soup is simmering make croutons and goat cheese cream.

For the croutons

1. Melt butter in a small nonstick pan. Add bread cubes and coat in butter. Cook until light brown and toasted. Season with salt.

For the goat cheese cream

1. In a blender, combine goat cheese and half-and-half until creamy. Adjust consistency by adding more half-and-half, as needed.

To serve

1. Ladle soup into bowls. Swirl in goat cheese cream and top with croutons.

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