UA-121975756-1 Roasted Red Pepper Soup | Engand | carte-du-vin | wine tasting

Roasted Red Pepper Soup

  • 6 Red Peppers

  • 1 onion chopped

  • Garlic

  • Bay leaves

  • Olive Oil

  • 2 cups Stock

  • 2 oz Goat’s Cheese

  • 125 ml Double cream

  • Seasoning

Goat’s Cheese Cream

  • 3 oz Goat’s Cheese

  • 3 tabs Single Cream

  1. Remove stalk and seeds from peppers place on grill and put under hot grill until skins well charred

  2. Place skins in bowl and cover with cling film for at least 20 minutes – remove skins

  3. In the mean-time fry onions for 10 minutes add chopped garlic for 2 further minutes.

  4. Add skinned peppers, bay leaves, stock and seasoning to onions and simmer for 15 minutes.

  5. Stir in Goat’s Cheese and cream, take out bay leaves and blend, adjust seasoning and add more stock if required.

  6. If possible keep for a day for flavours to improve then reheat, serve, add croutons and a swirl of Goat’s Cheese Cream (whisk Goat’s cheese and cream together)

We served this with Spanish White Wine Sameiras Blanco.


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