Roasted Red Pepper Soup with Goat Cheese and Herb Marbles

December 21, 2012 in Appetizers, Vegetarian Entrees

Thanks for sharing!

Roasted Red Pepper Soup – and little surprise marbles!

Roasted Red Pepper Soup

There is something about roasting that makes red bell peppers swoon-worthy. Sweet. Soft. Smoky. And, importantly, at this time of year: RED.

I saw Giada make goat cheese “marbles” and add them to a cream soup and so I thought they might add a nice tart tang to this sweet creamy Roasted Red Pepper soup. You could also use a favorite tomato soup recipe if you like.

For the “marbles,” I used equal parts cream cheese and goat cheese – ¬†and lots of minced parsley. You could use any herb you like. Hm m m m…. might try rosemary next time . . . .

I love soups that you can throw in a blender or take a stick blender to. I put this soup through a fine mesh strainer to remove the pulpy-ness. It is a lovely Christmas first course. The goat cheese marbles melt right into the soup when you stir them, adding a nice herb tang.

Please pardon the irresistible pun on my part: Have a Souper Christmas, Everyone!

ROASTED RED PEPPER SOUP WITH GOAT CHEESE AND HERB MARBLES

Serves 6 as a first course or 4 as an entree

3 red peppers, halved and seeds and pulp removed

2 tablespoons olive oil, divided

1 large shallot, minced

2 cloves garlic, minced

6 cups low-sodium vegetable broth

1 small can of tomato paste

2 ounces Parmesan cheese, grated

Salt and pepper to taste

Preheat oven to 425 degrees.

Toss bell pepper halves in 1 tablespoon of oil. Place cut side down on a baking sheet and roast for about 30 minutes at top of oven until lightly browned.

Meanwhile, saute shallot in remaining 1 tablespoon of oil for 3 to 3 minutes, until softened, about 2 to 3 minutes. Add garlic and cook another minute or two, until fragrant. Stir in broth, tomato paste and Parmesan and  bring to a simmer.

Place roasted bell peppers in a blender with about 1 cup of the broth mixture. Blend until very smooth. Stir blender mixture into the broth and let simmer while making goat cheese marbles.

To serve, add salt and pepper to taste and then strain through a fine mesh strainer and top with a few goat cheese marbles.

GOAT CHEESE AND HERB MARBLES Mix together equal parts goat cheese and cream cheese. Add salt, pepper and minced fresh herbs (I used parsley) to taste. Roll into 1/2 tablespoon marbles. Serve as a garnish for cream soups (see above!)

Other bloggers’ red pepper soups:

Diet Dessert and Dogs does a dairy free version – thickener: Oats!
Food in My Beard adds feta and spinach
The Soup Chick shares her favorite Red Pepper Soups

Thanks for sharing!