Roasted Red Pepper And Tomato Soup With Goat Cheese Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C). Place the red peppers and tomatoes on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, or until the skins are charred.
• STEP 2.Remove the roasted peppers and tomatoes from the oven and let them cool. Peel off the skins and remove the seeds.
• STEP 3.In a blender, combine the roasted peppers, tomatoes, vegetable broth, goat cheese, garlic, and spices. Blend until smooth.
• STEP 4.Transfer the soup to a pot and heat over medium heat until warmed through.
• STEP 5.Serve the soup hot, garnished with fresh basil leaves and a drizzle of olive oil.

Cooking Tips

• You can use jarred roasted red peppers if you don't have fresh ones.
• For a creamier soup, add a splash of heavy cream or coconut milk.
• Serve with crusty bread or a grilled cheese sandwich for a satisfying meal.

Storage and Serving

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Garnish with a sprinkle of crumbled goat cheese and a drizzle of balsamic glaze for added flavor.