Roasted veggie goodness
Vegetables take on a distinctively rich taste when roasted. I find them to be the best base for cream soups. This Roasted Red Pepper Goat Cheddar soup is high in flavour. With all the rich creaminess, you won’t believe it’s good for you!
I like using Great Lakes Goat Dairy mild cheddar for this recipe. It’s light tasting and easy to shred, allowing it to melt easily into the mix. Since this soup steals the show, pair it with some whole grain crackers, a simple garden salad, or my hearty spelt bread.
Roasted Red Pepper Goat Cheddar Soup
Ingredients:
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 2 cloves garlic, minced
- 1 onion, finely chopped
- ½ tbsp Herbs de Provence
- 2 vegetable bouillon cubes
- 2 red peppers, quartered & seeded
- ½ tsp sea salt
- ⅛ tsp fresh ground pepper
- 1 tbsp coconut oil
- ½ cup unsweetened almond milk
- ¾ cup goat cheddar, shredded
Make it:
- Preheat oven to 450 degrees.
- Place seeded and quartered red peppers cut side down on a parchment lined baking sheet. Roast for 20 minutes or until the skins are wrinkled and about to char.
- Meanwhile, in a large saucepan, melt the coconut oil over medium heat.
- Add celery, carrot, onion, and garlic. Saute until soft.
- Boil 4 cups of water in the kettle and add to the saucepan, stirring in the vegetable bouillon.
- Chop roasted red peppers into smaller pieces. Add these and the herbs de provence to the mixture. Bring to a boil.
- Turn the heat down to simmer for 10 minutes. Stir often while scraping the bottom of the saucepan.
- Using an immersion blender, puree the soup gently until you reach a creamy consistency.
- (Remember it’s hot – Be careful not to splash!)
- Add the almond milk, half of the goat cheddar, sea salt, and pepper. Stir for a minute to combine.
- Ladle into individual bowls and sprinkle shredded goat cheddar onto each.
- Serve immediately and enjoy!
Tell Me:
Do you like to dip bread in your soup? In my family, half of us do. It’s a texture thing. 🙂 I hope you enjoy this creamy soup sometime soon. Please comment below and share it with your friends!
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Blessings,
Sheila
