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 brown ciabatta 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 Brown Ciabatta Rolls
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/180°C Fan/Gas Mark 6.
  • 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 and 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) and simmer for 10 minutes before pureeing to the desired consistency with a hand blender or in a food processor.
  • Warm the ciabatta 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 ciabatta roll.
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