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best healthy roasted goat cheese red bell pepper soup
Jump to RecipecardThis is the best healthy roasted goat cheese red bell pepper soup ever. The perfect lunch or light dinner for hot days.
You know me, I love soups! They are so delicious and can be so simple in the making. The same goes for this goat cheese pepper soup. The simplest and laziest way to make a soup is by roasting the ingredients in the oven and then blending everything. But this is also smart because by letting everything roast, each ingredient has the time to evolve its flavor, and the soup gets super rich in flavor without needing too many spices. But don’t worry; we will still need some spices.
ingredients for the healthy goat cheese red bell pepper soup
Bell pepper.
The main ingredient of this fantastic dish. We use red bell pepper. Make sure to use super flavory bell peppers.Tomato.
One tomato for some extra vitamins and a slight tomato touch. Tomatoes are rich in Vitamin C, potassium, and antioxidants like lycopene. The red fruit may help protect brain health, protect heart health, prevent constipation, and may reduce cancer risk.Onion.
Red or yellow, both work really well in this recipe. I always prefer red onion, but this is just a personal opinion.Garlic cloves.
Together with the onion, the source of flavor in the soup.Lemon.
This is optional, but I love it. Sprinkle some fresh lemon juice at the end of the soup; the soup will have a slightly sour touch and add a fresh taste.Parsley.
Fresh basil before blending.Basil leaves.
Fresh basil leaves before blending.Goat cheese.
The goat cheese is going to be roasted together with the bell peppers and tomato.Olive oil.
Virgin native olive oil for the best taste.Water.
Before blending, we will add water. The goat cheese makes the soup creamy.
how to make the healthy goat cheese red bell pepper soup
- Preheat the oven to 200°C (392°F)
- Wash the bell peppers, tomato, lemon, basil leaves, and parsley.
- Peel the garlic cloves and onion. Cut the onion in half.
- Add the peeled garlic cloves and onion halves to a baking casserole/sheet.
- Cut the tomato in half and add to the baking casserole.
- Cut the Bell peppers into big pieces and add the pieces to the baking casserole.
- Add the goat cheese block to the baking casserole.
- Pour olive oil over the vegetables and sprinkle some sea salt over.
- Put the casserole in the oven and roast for 30 minutes.
- This is optional - In the meantime, cut the toast into cubes. Add olive oil to a pan, put it at medium level on the stove, and toast the toast cubes in olive oil until crispy.
- After 30 minutes, remove the baking sheet from the oven and add all the roasted ingredients and liquid to a blender or a food processor.
- Add water, basil leaves, parsley, salt, and thyme, to the rest and blend for 3 minutes on high speed or until a creamy mass.
- Serve in a bowl with sourdough.
how to store the summer soup
The bell pepper tomato soup can be stored in an airtight container in the fridge for about 5 days. That’s why the soup is the perfect meal prep recipe.
toppings for the delicious soup
You have so many options on what to use as toppings for the delicious soup, but here are some of my favorites.
Bread.
especially sourdough toast, covered in olive oil and sea salt, is mouthwateringly good—the crunchiness from the bread and the warm salty, sour soup it's incredible.Sauteed bell pepper.
I love to garnish soups with the ingredients that are in the soup. You get a beautiful color and some texture if you want some.Fresh basil.
This will add some freshness to the soup.goat cheese crumbs.
a salty way to give the soup an extra flavory touch.Avocado slices.
together with the bread, are fantastic.
other amazing summer recipes
Cooking-Mode
best healthy roasted goat cheese red bell pepper soup
Preptime: 3min
Cooktime: 35min
Waittime:0min
Totaltime:38min
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Ingredients for the recipe:
| 4 | big bell pepper |
| 1 | tomato |
| 4 | medium sized galric clove |
| 1 | medium size red onion |
| 1handful | basil leaves |
| 0.5handful | fresh parsley |
| 120g | goat cheese |
| 50ml | olive oil |
| 250ml | water |
| 1tsp | thyme |
| salt | |
| 0.5 | lemon |
| 2 | sourdough toast |
- You will need a baking sheet, a blender or food processor, a tablespoon, a teaspoon, a measuring cup, and serving bowls.
- Preheat the oven to 200°C (392°F)
- Wash the bell peppers, tomato, lemon, basil leaves, and parsley.
- Peel the garlic cloves and onion. Cut the onion in half.
- Add the peeled garlic cloves and onion halves to a baking casserole/sheet.
- Cut the tomato in half and add to the baking casserole.
- Cut the Bell peppers into big pieces and add the pieces to the baking casserole.
- Add the goat cheese block to the baking casserole.
- Pour olive oil over the vegetables and sprinkle some sea salt over.
- Put the casserole in the oven and roast for 30 minutes.
- This is optional - In the meantime, cut the toast into cubes. Add olive oil to a pan, put it at medium level on the stove, and toast the toast cubes in olive oil until crispy.
- After 30 minutes, remove the baking sheet from the oven and add all the roasted ingredients and liquid to a blender or a food processor.
- Add water, basil leaves, parsley, salt, and thyme, to the rest and blend for 3 minutes on high speed or until a creamy mass.
- Serve in a bowl with sourdough and sprinkle some lemon juice in the soup, but be careful.
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
