Roasted Sweet Pepper Soup with Goat Cheese


(Makes Six to Eight Servings)

Untitled Document


Extra virgin olive oil  5 tablespoons
Red bell peppers, seeded, ribs removed  2 pounds
Garlic, chopped  2 tablespoons
Onions, chopped coarsely  10 ounces
Potatoes, peeled, roughly chopped 8 ounces
Fresh thyme  1 tablespoon
Vegetable stock or water  6 cups
Soft goat cheese  8 ounces
Sugar  2 tablespoons
Salt  1 teaspoon
White pepper  1/2 teaspoon

Cooking Instructions

  1. Preheat oven to 375 degrees F
  2. Toss peppers in 2 tablespoons of olive oil, 1/2 teaspoon of salt
       and a little white pepper and put in a roasting pan
  3. Cover and roast for about 35 minutes or until very soft
  4. Heat remaining olive oil in a soup pot
  5. Over low heat, saute onions, garlic, and potatoes until slightly softened
  6. Remove peppers from oven and add them, scraping all juices
       from the pan, to the pot with the potatoes and onions
  7. Add the thyme and stock or water and puree
  8. Stir in the goat cheese and let it melt
  9. Stir in sugar, remaining salt, and white pepper

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