Roasted Red Pepper Soup w/ Goat’s Cheese Medallions

DSC09511 (800x450)I made stuffed red peppers last week. They were fabulous — filled with a mixture of savory lamb, toothsome brown rice, nutty garbanzo beans and both feta and goat’s cheese, all bound together with a sweet tomato sauce and topped with creamy, garlicky tzatziki.

Yeah, seriously, they were awesome.

But I bought too many of the peppers. I always do because it’s usually my luck that one of those big, shiny red guys, once opened, will reveal something toxic growing inside. It ends up getting tossed. So I buy extra.

Red peppers

Red peppers (Photo credit: nj2dx)

And now we shall make roasted red pepper soup. Because we have extra peppers. And because I forgot to take pictures of the stuffed pepper recipe. Sorry.

Still, yum.

I promise.

Total yum and a lot less fuss.

Roasted Red Pepper Soup w/ Goat’s Cheese Medallions


Four fresh red peppers–tops sliced off, stems removed, seeds removed and halved

Olive oil

One large yellow onion coarsely chopped

Four medium carrots scrubbed and coarsely chopped (I don’t peel mine)

32 oz vegetable stock

Salt and pepper

Fresh chèvre



Set your oven to broil, line a half sheet with foil and place your red pepper pieces (including the tops) on top.

Broil until the skin is blistered and charred black (this usually times out around ten minutes for me).

Remove the peppers and place in a paper bag (to steam the skin loose) for another ten minutes. Make sure the bag’s opening is rolled closed.

Remove each pepper and peel off the skin. It should slide off easily. Put the naked peppers aside.

Put a few glugs of olive oil into a good sized stock or soup pot and heat on medium to medium low.

Sauté your onions for ten minutes until golden.

Add the carrots for a further five.

Add the peppers and stock, and simmer for twenty minutes or until carrots are soft and easily pierced.

Using an immersion blender or transferring soup to a food processor, purée until silky.

Season to taste with salt and pepper.

Put a good sized dollop of fresh goat’s cheese in the center of the bottom of a soup bowl and ladel your soup over and around the cheese.

Sprinkle a few chopped chives on top as a lovely garnish.

Hand everyone a bowl, a spoon and permission to ask for seconds.

Now don’t forget to head on over to the main post (here) to see what I’m bletherin’ on about this week. And check out what we’re talkin’ bout down at the pub (here) too!


Don't hold back ... Hail and Speak!

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