📝 About This Recipe
This sophisticated soup captures the essence of Mediterranean summers, featuring bell peppers charred to smoky perfection and simmered with aromatic aromatics. The natural sweetness of the roasted peppers is elegantly balanced by the tangy, creamy complexity of fresh goat cheese. It is a vibrant, vegetable-forward masterpiece that delivers a silky mouthfeel and a comforting warmth, making it an ideal starter for a dinner party or a luxurious weekday lunch.
🥗 Ingredients
The Roasted Base
- 6 large Red Bell Peppers (halved and deseeded)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 medium Carrot (peeled and finely chopped for sweetness)
The Broth & Aromatics
- 4 cups Vegetable Stock (high quality, low sodium)
- 1 teaspoon Smoked Paprika (pimentón de la Vera)
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Creamy Finish & Garnish
- 4 ounces Fresh Goat Cheese (chèvre, softened)
- 1/4 cup Heavy Cream (optional for extra richness)
- 1/4 cup Fresh Basil Leaves (chiffonade cut)
- 2 tablespoons Toasted Pine Nuts (for crunch)
👨🍳 Instructions
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1
Preheat your oven's broiler to high and line a large baking sheet with aluminum foil. Place the halved red peppers skin-side up on the sheet.
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2
Broil the peppers for 10-12 minutes until the skins are blackened and blistered. Immediately transfer them to a bowl and cover tightly with plastic wrap for 10 minutes to steam.
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3
Once cooled enough to handle, peel the charred skins off the peppers and discard. Roughly chop the roasted flesh and set aside, reserving any juices.
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4
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and carrot.
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5
Sauté the vegetables for 8-10 minutes until the onions are translucent and the carrots have softened slightly.
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6
Add the minced garlic, smoked paprika, dried thyme, and red pepper flakes. Stir constantly for 1 minute until the spices are fragrant but not burnt.
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7
Stir in the chopped roasted peppers and any reserved juices. Pour in the vegetable stock and bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld beautifully.
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9
Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer to a stand blender in batches, being careful with the hot liquid.
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10
Stir in 2 ounces of the goat cheese and the heavy cream (if using). Stir until the cheese has melted into the soup, creating a creamy texture.
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11
Taste and season with sea salt and freshly cracked black pepper. If the soup is too thick, add a splash more stock.
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12
Ladle the hot soup into warmed bowls. Top each serving with crumbles of the remaining goat cheese, a sprinkle of toasted pine nuts, and fresh basil.
💡 Chef's Tips
For the best flavor, roast your own peppers rather than using jarred ones; the smoky depth is incomparable. If the soup tastes too acidic, add a teaspoon of honey or sugar to balance the roasted pepper profile. To achieve a restaurant-quality 'velvet' texture, pass the pureed soup through a fine-mesh sieve before serving. Don't skip the steaming step after broiling the peppers; it makes the skins slide off effortlessly. Always use fresh, log-style goat cheese (chèvre) rather than pre-crumbled varieties for a smoother melt.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé. Accompany with a simple arugula salad dressed in a lemon-truffle vinaigrette. For a heartier meal, serve alongside a grilled Fontina and prosciutto sandwich. A drizzle of high-quality balsamic glaze over the top adds a beautiful acidic pop.