Roasted Red Pepper Soup with Goat Cheese Cream & Buttered Croutons
Author: 
Serves: 4
 
Ingredients
  • Soup:
  • 6 Red Bell Peppers
  • 2 cups chicken stock (more if needed)
  • 2 ounces goat cheese
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Croutons:
  • 2 ½ inch slices of day old Italian bread, cut into small cubes
  • 1 tablespoon unsalted butter
  • salt to taste
  • Goat Cheese Cream:
  • 3 ounces goat cheese
  • 3 tablespoons of half and half or more depending on your preference of consistency
Instructions
  1. Roast Peppers.
  2. With gas burner: place peppers over flame and char all sides of the pepper, there should be no red showing at all. After charring is complete, transfer peppers to a bowl and cover with plastic wrap. Let set for 15-20 minutes. Remove skin, ribs, and seeds from peppers.
  3. In the broiler: Place in the broiler and char on all sides turning as you go. After charring is complete transfer peppers to a bowl and cover with plastic wrap. Let set for 15-20 minutes. Remove skin, ribs, and seeds from peppers.
  4. Transfer peppers to a blender and blend until smooth. Add goat cheese and salt, blend until smooth.
  5. Transfer 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. Be sure to season more if needed as well.
  6. While soup is simmering make croutons and goat cheese cream.
  7. For croutons: Melt butter in a small non-stick pan. Add bread and coat in butter, cook until light brown and toasted.
  8. For goat cheese cream: In the bottom of a blender combine goat cheese and half and half until creamy.
  9. To serve: Ladle soup into bowls. Swirl in goat cheese cream and top with croutons.
Recipe by Cooking for Keeps at http://www.cookingforkeeps.com/roasted-red-pepper-soup-with-goat-cheese-cream-buttered-croutons/