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Creamy Roasted Red Pepper Soup with Goat Cheese

creamy roasted red pepper soup with goat cheese - featured image
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A cozy and comforting soup featuring smoky roasted red peppers blended with tangy goat cheese for a silky, velvety finish. Perfect for chilly evenings and easy to prepare in under 40 minutes.

Ingredients

Scale
  • 4 large red bell peppers (roasted, peeled, and seeded)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream or half-and-half
  • 4 ounces goat cheese, softened
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Fresh thyme or basil leaves for garnish (optional)
  • Optional: pinch of red pepper flakes
  • Optional: squeeze of lemon juice

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until skins are charred and blistered.
  2. Transfer hot peppers to a bowl and cover tightly with plastic wrap or lid to steam for 10 minutes. Peel off skins, remove seeds and stems, and set aside.
  3. Heat olive oil in a soup pot over medium heat. Add chopped onions and cook until translucent, about 4-5 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.
  4. Add peeled roasted peppers to the pot. Pour in vegetable broth and bring to a simmer. Let simmer gently for 10 minutes.
  5. Puree the soup using an immersion blender until smooth. If using a regular blender, cool slightly and blend in batches.
  6. Lower heat and stir in heavy cream and softened goat cheese until cheese melts completely. Add smoked paprika, salt, and pepper to taste. Heat through without boiling.
  7. Adjust seasoning if needed. Add a splash of lemon juice for brightness if desired. Garnish with fresh thyme or basil leaves before serving.

Notes

Steam peppers after roasting to loosen skins for easy peeling. Blend hot soup carefully in batches to avoid splattering. Use softened goat cheese for smooth blending. For dairy-free version, substitute heavy cream with coconut milk and goat cheese with dairy-free cheese alternative. Jarred roasted peppers can be used but rinse to reduce saltiness. Reheat gently to avoid curdling.

Nutrition

Keywords: roasted red pepper soup, goat cheese soup, creamy soup, easy soup recipe, comfort food, autumn soup, vegetarian soup, gluten-free soup

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