Roasted Red Pepper Soup with Goat Cheese Cream & Buttered Croutons
Author: Nicole-Cooking for Keeps
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
Roast Peppers.
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.
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.
Transfer peppers to a blender and blend until smooth. Add goat cheese and salt, blend until smooth.
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.
While soup is simmering make croutons and goat cheese cream.
For croutons: Melt butter in a small non-stick pan. Add bread and coat in butter, cook until light brown and toasted.
For goat cheese cream: In the bottom of a blender combine goat cheese and half and half until creamy.
To serve: Ladle soup into bowls. Swirl in goat cheese cream and top with croutons.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/roasted-red-pepper-soup-with-goat-cheese-cream-buttered-croutons/