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Creamy Roasted Pepper Soup with Fried Goat Cheese

Creamy Roasted Pepper Soup with Fried Goat Cheese

This Creamy Roasted Pepper Soup features pureed blistered peppers kissed with cream and garnished with crisp fried goat cheese croutons.
Prep Time 25 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Course Main Course
Servings 4

Equipment

  • 1 Large pot
  • 1 Large baking sheet
  • 1 Large skillet
  • 1 Immersion blender or food processor

Ingredients
  

  • 454g (1lb) peppers ** seeded, and coarsely chopped
  • 255g (9oz) grape tomatoes
  • 3 tbsp olive oil divided
  • 200g (7oz) goat cheese
  • 1 yellow onion diced
  • 3 carrots *** peeled and chopped
  • 3 stalks celery chopped
  • 3 cloves garlic peeled and thinly sliced
  • 6 cups low-sodium vegetable stock
  • 2 bay leaves
  • 6-8 sprigs fresh thyme tied together with butcher's twine
  • 1/4 cup cornstarch
  • 1 large egg lightly beaten
  • ½ cup panko breadcrumbs
  • olive oil for frying
  • ½ cup heavy cream
  • fresh pea shoots for sprinkling

Instructions
 

  • Preheat the oven to 400°F. Line a large baking sheet with a silicon mat or parchment paper and set it aside.
  • Arrange the peppers and tomatoes on the large baking sheet. Drizzle the veg with 2 tablespoons of the olive oil and generously sprinkle them with salt. Transfer the baking sheet to the oven and roast for 30 minutes, rotating the baking sheet once halfway through. You want the peppers to have a good char on the edges.
    454g (1lb) peppers **, 255g (9oz) grape tomatoes, 3 tbsp olive oil
  • While the peppers are in the oven, roll the goat cheese into a series of small balls, using a teaspoon measure as a guide. Arrange the goat cheese on a plate and transfer it to the freezer. Freeze for 30 minutes.
    200g (7oz) goat cheese
  • Pour the remaining olive oil into a large, heavy-bottom pot. Place the pot over medium-high heat. Once the oil is simmering, add the onions, carrot, and celery along with a generous pinch of salt. Sauté the veg until the onions are translucent. Stir in the garlic and sauté until fragrant, about a minute more.
    3 tbsp olive oil, 1 yellow onion, 3 carrots ***, 3 stalks celery, 3 cloves garlic
  • Pour in the stock and add the roasted vegetables. Bring the soup up to a boil and reduce it to a simmer. Add the bay leaves and thyme and simmer for 15-20 minutes.
    6 cups low-sodium vegetable stock, 2 bay leaves, 6-8 sprigs fresh thyme
  • While the soup is simmering, bread the goat cheese. Working one ball at a time, roll the goat cheese first in the cornstarch, then the egg, and finally the panko breadcrumbs. Repeat until all the goat cheese is breaded.
    1/4 cup cornstarch, 1 large egg, ½ cup panko breadcrumbs
  • Pour an inch of olive oil into a large skillet. Add the goat cheese and fry, turning frequently, until the goat cheese is golden on all sides. Transfer the goat cheese to a plate lined with a paper towel and set aside.
    olive oil
  • When the soup is done simmering, remove the bay leaves and thyme. Take the soup off of the heat and using a food processor or immersion blender, puree until smooth.**** Stir in the cream and taste. Season with salt accordingly.
    ½ cup heavy cream
  • Divide the soup across four bowls and top each with 4 fried goat cheese croutons and some fresh pea shoots. Finish the soup with a drizzle of olive oil and serve immediately.
    fresh pea shoots

Notes

** I used a mix of yellow, orange, and red mini and bell peppers. Use whatever variety of mini or bell peppers you prefer. 
*** I used medium-sized carrots. If your carrots are larger, reduce the number you use to two.
**** After you pureé the soup you can strain it through a fine-mesh strainer if you want it smoother. I didn't bother as I don't mind a rustic soup. 
Keyword Cream, goat cheese, roasted peppers, soup