This Roasted Red Pepper Soup with Goat Cheese Cream is essentially a hug in a bowl. It’s where the warmth of roasted peppers meets the creamy tanginess of goat cheese, creating a truly comforting experience that’s perfect for the season.
As we step into cooler weather, it’s soup recipes like these that make us remember the power of good food to comfort the soul. This isn’t just any soup; it’s an embodiment of fall comfort. From the smoky essence of the charred red peppers to the herby notes of tarragon, thyme, and chives, this soup encapsulates the season’s very best flavors.
Easy Red Pepper Soup
Last year, I was absolutely smitten by Italian grilling peppers when they came into season. The moment I saw them at Central Market, I was tempted to do a happy dance right there in the produce aisle. The Italian peppers became a kitchen staple, making their way into everything from red pepper bruschetta to grilled peppers that I jarred and used in side dishes.
But I understand that not everyone has access to these seasonal gems. So, I’ve adjusted the recipe to use red bell peppers, which are readily available and equally delicious. Rest assured, this new version of the Roasted Red Pepper Soup hasn’t lost an ounce of its original charm. It’s still the comforting, flavorful hug in a bowl that you’ve come to love in a soup.
Here is Why This Red Pepper Soup Recipe Works
- Multi-Layered Flavor Profile: This soup is a symphony of flavors. The smoky undertones of roasted red peppers blend perfectly with a medley of fresh herbs and a hint of white wine.
- Goat Cheese Cream Elevates the Dish: While the soup is a star on its own, the goat cheese cream adds a luxurious touch. Its tangy richness complements the roasted red pepper base, making each spoonful a delightful experience.
- Flexible: The recipe is easily adaptable. If you’re looking to make it a vegetarian soup, you can substitute the chicken stock with vegetable stock without sacrificing flavor. The list of fresh herbs is also flexible, allowing you to tailor the recipe to your taste preferences or seasonal availability.
Ingredients for Roasted Red Pepper Soup
Here is a list of the ingredients you will need for this red pepper soup recipe. Scroll down to the printable recipe card for all the details.
- Produce: Red bell pepper, onion, garlic, fresh tarragon, fresh chives, fresh thyme leaves
- Pantry: Olive oil, chicken stock, all-purpose flour.
- Pantry Seasonings: Salt, pepper.
- Dairy: Butter, heavy cream, goat cheese.
- Other: White wine.
How to Make It
Here is a brief overview to get an idea of what to expect with the soup recipe. You will see more details if you scroll down to the printable recipe card below.
- Roast & Prep: Preheat oven to 400F. Roast the peppers, then steam and peel them. Sauté onions and garlic in a Dutch oven.
- Cook Soup: Add chicken stock, white wine, herbs, and chopped peppers to the pot. Toss in the chopped roasted pepper mix. Bring to a boil, then simmer and season.
- Blend & Thicken: Remove the soup from the heat and blend it in a food processor. Return to the heat, add the thickener if desired, and simmer briefly.
- Goat Cheese Cream: Whip together goat cheese, heavy cream, and olive oil until smooth. Ladle the soup into bowls, swirl in goat cheese cream, and garnish.
Variations
While our roasted red pepper soup with goat cheese cream is a crowd-pleaser, we all know that variety is the spice of life. Whether you’re looking to add some heat, incorporate more veggies, or even make this dish suitable for your vegan friend, I have a few ideas. Check out these recipe tweaks to make this comforting soup uniquely yours.
Red Pepper and Tomato Soup
Transform this soup recipe into red pepper and tomato soup by adding 2 cups of roasted cherry tomatoes to the blend. Their sweetness pairs perfectly with the smoky red peppers. You can roast the tomatoes at the same time that you roast the peppers.
Red Peppers and Butternut Squash Soup
Roast 2 cups of cubed butternut squash alongside the red peppers. When it’s time to blend, add the roasted squash into the mix. This turns your red pepper soup into a nuanced squash soup, adding a delightful layer of sweetness that complements the existing flavors.
Roasted Red Pepper Soup with Sausage
Incorporate some protein into the soup by adding cooked, crumbled sausage to the pot just before serving (and after you blend everything). It turns your soup into a more substantial meal. Add a dash of Tabasco sauce for some heat.
Roasted Red Pepper and Sweet Corn Soup
Add a cup of roasted corn kernels to your soup for added texture and a slightly sweet contrast to the smoky roasted sweet red peppers. Black beans and a dollop of basil pesto are fantastic with this vegetable soup.
Tips for Success
Even though this soup is simple to make, a few insider tips can make the process even smoother—and the end result even more delicious. From perfecting the char on those bell peppers to achieving that luxurious goat cheese cream, here are some quick recipe pointers to elevate your soup game.
- Make sure to rotate the peppers during roasting so they char evenly.
- If you can’t find fresh herbs, dried ones will work too. Just use them sparingly, as they’re more concentrated.
- When blending hot liquids like this soup, fill the blender only halfway and vent the lid to let steam escape. Blend in batches if needed.
- For a smoother goat cheese cream, make sure your goat cheese is at room temperature before mixing it.
- If you find the goat cheese cream too thick, thin it with hot water one teaspoon at a time.
Serving Suggestions
While this soup is a star in its own right, sometimes you just want to round out your meal with something extra. Below, you’ll find some salad and sandwich options that complement the robust flavors of the soup, turning your meal into a feast.
Salad suggestions:
Sandwich suggestions:
Storage and Reheating
Your hard work shouldn’t go to waste. The good news is that this red pepper soup stores wonderfully, making it a great option for meal prep or future cozy dinners. Here’s how to store and reheat the soup.
- In the Fridge: This soup stores well in the fridge for up to 3 days. Keep the goat cheese cream separate, and add it when you’re ready to serve.
- In the Freezer: This soup is freezer-friendly, but it’s best to freeze it without the goat cheese cream, which can be made fresh when you’re ready to enjoy the soup.
- To reheat: Place the soup in a pot over medium heat, stirring occasionally, until it’s hot. Alternatively, you can zap it in the microwave, stirring frequently. If you’re adding goat cheese cream, whisk it into the soup when it’s hot.
Frequently Asked Questions
Yes, you can use jarred roasted red peppers as a time-saver for this soup, but truthfully, roasting your own will taste much better.
If you prefer not to use alcohol in this soup, chicken or vegetable broth combined with a splash of white wine vinegar or lemon juice can work as a substitute.
Definitely! Simply swap out the chicken stock for vegetable stock to make this soup vegetarian-friendly.
Removing the skin from roasted red peppers helps make the soup smoother and more velvety. It also allows for a more balanced flavor, as the charred skin can sometimes add unwanted bitterness.
Our roasted red pepper soup is what fall cooking is all about—comfort, warmth, and a blend of flavors that feels like a cozy blanket for your soul.
The roasted bell peppers bring a comforting warmth, while the fresh herbs and goat cheese elevate the dish, turning a simple soup into a seasonal masterpiece. So grab your favorite sweater, get in the kitchen, and whip up a pot of this nourishing soup.
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Roasted Red Pepper Soup with Goat Cheese Cream
Ingredients
For the Soup:
- 2 pounds of red bell peppers
- 4 tablespoons olive oil divided
- 1 large white or yellow onion chopped
- 4 cloves of garlic chopped
- 3 cups chicken stock
- 1 cup white wine
- 2 tablespoons fresh tarragon finely chopped
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh thyme leaves
- 2 tablespoons softened butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
For the Goat Cheese Cream:
- 4 ounces goat cheese
- ¼ cup heavy cream
- 2 tablespoons olive oil
Instructions
For the Soup:
- Preheat the oven to 400F.
- Wash the peppers and wipe them dry with a paper towel. Cut each one in half, remove the stems, seeds, and membranes. Brush them lightly with two tablespoons of olive oil and place them on a rimmed sheet pan. Roast for 25-35 minutes, turning to char all sides. Remove and transfer them to a large bowl and cover with plastic wrap. Alternatively, you can toss them in a plastic bag.
- While you wait for the peppers to steam the charred skins loose, add the remaining olive oil to a Dutch oven or heavy-bottomed pot over medium-high heat. When the oil is hot, add the onions and garlic. Cook until the onions are translucent, about 3-5 minutes. Add the chicken stock, wine, and fresh herbs.
- When the peppers are cool, lay them on the cutting board and peel the charred skins off. I like to leave some bits of charr for flavor but not too much as it will make the soup bitter. Roughly chop the peppers and add them to the pot with the onion mixture. Bring the soup to a boil, reduce the heat to a simmer, and cook for 5 minutes. Taste and season with salt and pepper as needed.
- Remove the soup from the heat and carefully blend with a blender or an immersible stick blender until smooth. (see notes)
- Return the soup to the soup pot and bring to a low boil. Add the softened butter and the flour to a small dish and mash it until it looks like a paste (this is called a beurre manié). Whisk the flour paste into the hot soup until it melts. Reduce the heat to a simmer and continue to whisk for 1 more minute.
- Remove from the heat, cover the pot, and set aside while you make the goat cheese cream.
Finish the soup and serve:
- In a small dish, combine the cheese, cream, and olive oil, mixing until it is smooth.
- Ladle the soup into four soup bowls. Add a spoonful of the goat cheese cream to each serving, swirling with the tip of a knife, garnish with snipped chives, and ground black pepper.
Notes
- It is okay if some of the charred pepper skins can't be removed as it adds a nice smoky flavor to the soup.
- If you are using the blender, do not over-fill the blender and be sure to process the soup in batches with the lid vented to let out steam. If steam builds up inside a sealed blender, it will explode the hot soup all over your kitchen.
- To thin the goat cheese cream, add a spoonful of hot water, a teaspoon at a time, stirring until the desired texture is achieved.
- Any fresh herbs you choose may be used.
Sabrina
Sunday 28th of June 2015
Sounds delicious!
Pat
Monday 29th of June 2015
Thank you, Sabrina....it is a delicious soup!