Smoky Roasted Red Pepper Soup with Crispy Goat Cheese
I have a hard time eating meals that are only one texture which can make blended soups a little tricky for me. I love the flavour but I really need something crunchy or chewy to feel satisfied.
So when it was requested that I make a red pepper soup I knew there had to be a little pizazz to it. A little “something*.
That something ended up being crispy basil goat cheese rounds and they are a true delight. The first time I made this I fried the cheese, which was nice texturally but I hate cleaning up fryer oil and the cheese really does require a significant amount of it to cook evenly.
The second test I did two batches of cheese, one fried in less oil and one baked. Less oil was a MISTAKE because they didn’t cook evenly at all. The baked ones genuinely surprised me. Yes, some of them are going to leak goat cheese onto the pan, but take a deep breath. It’s okay. Because if you left them keep cooking that cheese is going to golden and crispy which is exactly how I life my hot cheese. And no, they aren’t going to be perfect little rounds, but you’re cooking this at home not at a restaurant with a table cloth.
Roasting Red Peppers
Why even bother roasting them? Completely charring the peppers will add an excellent smoky flavour to your finished product and will improve the texture by helping you remove those pesky skins.
Ideally you want them to blacken all over. This will ensure they are cooked enough that after they steam the skins will peel right off.
I feel like the steam and charring would be warning enough that these little guys are going to be super hot, but in case you forget they ARE SUPER HOT.
Even after steaming they will still be hot. They are full of water, and steam burns hurt. So please wait until they are cool enough to handle before attempting to peel them.
Some people cut them in half to save time, as you could have both halves exposed to the heat source at once. But since we are making a soup here and I don’t want to lose any of the flavour that would be in the pepper water be sure to peel them over a sieve inside a bowl to collect any juices.
Prep
- Goat cheese mixed, portioned and breaded and stored tightly wrapped in the fridge for up to a week.
- Red peppers can be roasted, peeled, seeded and stored in the fridge 2 days in advance.
Equipment
- Sheet Pan
- Chefs Knife
- 3 Mixing Bowls
- 3 Small Bowls
- Immersion Blender
- Large Pot
- Fork
- Heat Proof Spatula
- Plastic Wrap
Smokey Roasted Red Pepper Soup with Crispy Goat Cheese
Difficulty: Medium4-6
servingsIngredients
- Crispy Goat Cheese
300g Log of Goat Cheese
28g Package of Fresh Basil
1/4 Cup Flour
1 Egg
2/3 Cup Panko
Salt
Olive Oil
- Red Pepper Soup
1 796 mL (or 28oz) Can Whole Peeled Tomatoes (I like Mutti)
6 Red Peppers
5 Shallots
Olive Oil
4 Cloves of Garlic
Basil Stems Left Over From Goat Cheese
2 Cups Vegetable Stock
Salt
Pepper
- Garnish
Olive Oil
Heavy Cream
Fresh Basil
Fresh Cracked Pepper
Directions
- Make sure you have a rack in the top third of your oven and preheat the broiler to high.
Peel shallots.
Place shallots and red peppers on a baking sheet and place in the oven for approximately 30 minutes, flipping half way until heavily charred.
When the peppers are done reduce heat to 425. - While the vegetables roast complete remaining prep.
Mince garlic and strip the basil leaves from the stems and finely chop.
Mix the basil with goat cheese and a heavy pinch of salt.
Divide into 8 equal portions then roll each piece into a ball than flatten into a disk and transfer to a plate.
When you have made all of the goat cheese into discs transfer to the freezer while you arrange your breading station. - Gather three bowls.
Add the flour to the first bowl, crack and beat an egg in the second and add panko to the third.
Season all three with salt and then stir to combine. - Remove the goat cheese from the freezer.
Working one at a time coat a cheese disc in flour, shaking away the excess.
Transfer to the bowl with eggs and evenly coat letting the excess drip away.
Finally add the cheese to the panko making sure all exposed edges are covered in breadcrumbs.
You may need to firmly press the cheese into the panko.
Repeat with each piece and then return to the freezer. - When the peppers and onions are done roasting transfer the peppers to a heat proof bowl then cover with plastic wrap and allow to steam for at least 10 minutes.
When the peppers are cool enough to handle place a fine mesh sieve over a large bowl and working one at a time peel the skins from the peppers and remove the stems and seeds.
Place the peeled and seeded peppers in the bowl underneath the sieve with any collected liquid and discard the seeds and stems. - Heat a large pot over medium high heat.
When hot add a large glug of olive oil followed by garlic and basil stems stirring constantly until fragrant.
Add stock, peeled tomatoes, shallots, roasted red peppers with their liquids and season heavily with salt.
Bring to a simmer. - While the soup simmers transfer goat cheese discs to a sheet pan.
Drizzle both sides of each disc with olive oil and place in the oven for 10 minutes flip and cook for another 10-15 minutes until golden and crispy.
Some of the cheese will leak out but that’s okay! The leaky cheese will get crispy and super delicious! - Leave the cheese to cool slightly.
While waiting add a generous pinch of sugar then blend with an immersion blender.
Taste and season with more salt if necessary.
Serve with cheese rounds, a drizzle of olive oil, basil leaves and fresh cracked pepper.
