Rich Roasted Pepper and Tomato Soup with Creamy Goat Cheese

Rich Roasted Pepper and Tomato Soup with Creamy Goat Cheese
Chef's notes

This is a surprisingly simple but incredibly flavorful thick soup is assembled with only a handful of ingredients mostly store bought. 

Sweet bell peppers are charred and peeled, blended with chicken broth and fresh basil. 

Pepper mixture is cooked with canned Dei Fratelli® Fire Roasted Crushed Tomato*, is seasoned, and creamed by simmering with goat cheese. It’s that easy and delicious.

These are perfect proportions. However, soup can be made even richer and thicker to taste by adding more goat cheese. A small amount of red pepper flakes can also be added for a little heat. 

Serve with a dollop of sour cream. 

* Dei Fratelli® Fire Roasted Crushed Tomato are very flavorful right out of the can. To preserve their intense flavors try not to overcook.

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Rich Roasted Pepper and Tomato Soup with Creamy Goat Cheese

Ingredients

  • 3 colorful bell peppers (red, yellow, and/or orange)
  • 1 14 ½ oz. can chicken broth
  • ½ cup fresh basil leaves torn
  • 4 oz. (or more) creamy goat cheese
  • 1-28 oz can Dei Fratelli® Fire Roasted Crushed Tomato
  • ½ teaspoon kosher salt
  • Black pepper
  • Optional, sour cream

Instructions

  1. Char peppers (roast, broil, or grill). Remove skin, core, and seeds over a bowl reserving juices.

  2. Puree pepper, their juices, chicken broth and basil. Place in a pot large enough to hold all remaining ingredients. Bring to a boil. 

  3. Add tomato, ½ teaspoon Kosher salt and a couple twists of black pepper. Simmer for about 20 minutes. Add 4 ounces of goat cheese. Continue to simmer until cheese is dissolved. Add additional cheese and salt to taste. 

  4. Add a dollop of sour cream in each serving.
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