Roasted Red Pepper Soup with Goat Cheese Cream

A bowl filled with roasted red pepper soup and garnished with cream and chives.

5 from 10 votes

Roasted Red Pepper Soup with Goat Cheese Cream

You'll want to make this Roasted Red Pepper Soup because it offers the ideal blend of comfort and elegance in one bowl. From its smoky roasted red pepper base to its luscious swirl of goat cheese cream, this soup turns ordinary ingredients into a meal that feels like a special occasion.

Perfect for impressing guests or simply elevating a weeknight dinner, it's a dish that satisfies both the palate and the soul.

Prep Time40

Cook Time20

Total Time1

Course: Soups and Stews

Cuisine: American

Keyword: dinner, lunch, red pepper soup, roasted red pepper soup, soup

Servings: servings 1-½ cups each

Author: Pat Nyswonger

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.

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