Roasted Red Pepper Soup with Goat Cheese Cream & Buttered Croutons

Roasted Red Pepper Soup with Goat Cheese Cream & Buttered Croutons

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Kansas City has been hit with a massive snowstorm – I’m talking can’t-leave-the-house-might-die-if-you-do snowstorm. We’re pretty much trapped here until a plow comes to take away the 12 inches plus that were dumped on us in a matter of hours. So, consequently we’ve been cooped up here all day just watching the snow fall from the warmth of our house, drinking lots of hot tea, and watching endless local winter weather coverage. I didn’t even attempt to get out of my pajamas until about 2pm, and that’s only because I had to take the puppy outside.

Category Light Meals

Recipe Ingredients

Soup:

6 Red Bell Peppers

2 cups chicken stock (more if needed)

2 ounces goat cheese

1 teaspoon salt

¼ teaspoon pepper

Croutons:

2 ½ inch slices of day old Italian bread, cut into small cubes

1 tablespoon unsalted butter

salt to taste

Goat Cheese Cream:

3 ounces goat cheese

3 tablespoons of half and half or more depending on your preference of consistency

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