Roasted Red Pepper Soup with Goat Cheese


Looking at the beautiful display of bell peppers and the price of 3 for a $1, I happily bagged six (when was the last time you ate that cheaply?), knowing I wanted to roast a few and also make a delicious soup. Bon Appetit!

  • 4 red bell peppers
  • 1 tablespoon olive oil
  • 1 onion
  • 2 garlic cloves
  • 4 cups chicken broth
  • 2 carrots
  • 1 jalapeno
  • 1 can fire roasted diced tomatoes
  • 1/2 cup milk
  • ½ cup flour
  • Bay leaf
  • Herbn’Farm NW
  • Goat cheese

Preparation: Char peppers over gas flame or in broiler until blackened on all sides. Enclose in Ziploc container, let stand 10 minutes. Peel and seed peppers. Heat oil in heavy large saucepan over medium heat. In food processor add onion, garlic, jalapeño and carrot (this is mirepoix) Add mirepoix to Dutch oven in olive oil and sauté three minutes. Add four cups broth and roasted pepper herb farm seasoning and bay leaf. Simmer uncovered until peppers are very soft, about 20 minutes. Add milk. Puree with an immersion blender or working in batches, purée soup in blender until smooth. Return to Dutch oven. Ladle soup into bowls. Garnish with goat cheese.


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10 Responses to Roasted Red Pepper Soup with Goat Cheese

  1. reviewsbyjc says:

    Great buy on the peppers, going to have to try this recipe.

    Liked by 1 person

  2. Miriam says:

    Yum. Looks and sounds so good …

    Liked by 1 person

  3. This looks soooo good.

    Liked by 1 person

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