Red Pepper and Goat Cheese Soup


2 medium onions, finely chopped

3 1/2 pints of vegetable stock

2/3 cup of dry white wine

8 medium red peppers, seeded and coarsely chopped

1 large cooking apple, peeled , cored and coarsely chopped

2 tsp. dried basil

Salt and pepper to taste

5 oz. soft goat cheese

Boil the onions in 1/2 cup of stock for about 10-15 minutes until stock has evaporated and onions have browned and are beginning to stick to the pan, being careful not to burn them. Add the wine to de-glaze, scrapping the onion bits off the pan.and simmer for 3 minutes.  Add all other ingredients except the goat cheese.  Simmer,  partially covered for 30 minutes until the vegetables are tender.

Cool a little and then purée with an immersion blender. Pass the soup through a sieve or fine strainer (this is essential) into a clean saucepan and reheat gently. Add the goat cheese and whisk into the soup until it has melted.  Taste for seasoning.  Garnish as desired.

6 thoughts on “Red Pepper and Goat Cheese Soup

  1. Pingback: Canadian Cheese Soup - Can't Stay Out Of The Kitchen

  2. Please let me know if you like this recipe. I can’t get enough and am always happy when I make a double batch and freeze it. I pull it out of the freezer and think “so glad I thought ahead”! LOL


  3. An impressive share! I have just forwarded this onto
    a colleague who had been conducting a little homework on this.
    And he actually ordered me breakfast simply because I discovered
    it for him… lol. So allow me to reword this…. Thank YOU for the meal!!
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