Red pepper and goats cheese soup

Red pepper and goats cheese soup


Try this for a souper-easy, hearty lunch, ideal for summer or winter with chunks of warm bread roll dunked in! Top with some crispy smoked bacon or pancetta cubes for extra flavour. Make a big batch and freeze for up to a month.


4 Ciabattine Rustiche / Ciabatta Rustica
4 red bell pepper
1 cauliflower
2 tbsp olive oil
1 onion
2 garlic cloves
1 tsp thyme
1/4 tsp cayenne pepper
1 tsp paprika powder
1 l vegetable stock
100 g goat cheese
1 pinch/es of sea salt
1 pinch/es of black pepper


  • Preheat the oven 200°C.
  • Сut the peppers in half and remove seeds.
  • Place the red peppers on a baking sheet with the cut side facing down.
  • Place in the oven until the skins are blackened, about 20 minutes, remove and cover with foil for 15 minutes before removing the skins and dicing.
  • Cut the cauliflower into florets.
  • Toss the cauliflower in 1 tablespoon of olive oil, place it in a single layer on a baking sheet.
  • Roast in the oven until tender and caramelised for about 20-30 minutes.
  • Turn the cauliflower on the tray after 15 minutes to bake the other side.
  • Heat the oil in a large pan over medium heat and cook the onion for about 5 minutes or until tender.
  • Add the garlic, fresh chopped thyme and cayenne pepper and paprika and cook for a further minute until fragrant.
  • Crumble goat's cheese.
  • Add the roasted red peppers, cauliflower, stock and 50g of the goat’s cheese (rind removed).
  • Simmer for 10 minutes before pureeing to the desired consistency with a hand blender or in a food processor.
  • Warm the bread rolls in the oven for 5 minutes.
  • Season the soup with salt and pepper and serve garnished with the remaining goat’s cheese and a warm bread roll.
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