Roasted Red Pepper and Tomato Soup with Goat Cheese

Story by Holly
Roasted Red Pepper and Tomato Soup with Goat Cheese
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It’s been a really rainy week around here and you won’t find me complaining about it one bit. We were blessed with a great summer in the northwest, but I for one am so ready to take the party indoors. I’m eagerly anticipating gathering friends and family around tables lit with candles as we embrace the early falling darkness and share warm meals together. There’s just nothing better.

I’m eagerly anticipating gathering friends and family around tables...

Even though school is in full force I find it easier to make time for hospitality now than I did amidst the hustle and bustle of summer. Earlier bedtimes mean a predictable dinner hour which makes planning ahead for company a breeze. I like to make big pots of soup (sometimes doubling or tripling a batch) and invite our friends and their children over for dinner on a regular basis. In our house, this sometimes means that our guests arrive as late as 6:00 PM and may leave as early as 7:00 PM to make it home for bedtime routines, but even this short amount of time together is a valuable way to connect with community on a regular basis.

Roasted Red Pepper and Tomato Soup with Goat Cheese

I recently tried making this roasted red pepper and tomato soup for the first time, and it is certain to be on repeat in our home in the coming months. It’s simple, creamy, and the chèvre adds a delightful level of unexpected richness. My plan is to make this soup often, inviting different people over to try it each time and trying out new ways of serving it. I know it will go great with pesto, and I have a few great salad recipes in my back pocket that will pair nicely as well. Any way it’s served, I know that as long as friends are there to share it with, it will most certainly be perfect.

Roasted Red Pepper and Tomato Soup with Goat Cheese

Serves 4


2 tbsp olive oil
1 small onion, chopped
2 tsp brown sugar
2 garlic cloves, chopped
1 jar (16 oz) roasted red peppers, drained
3 cans (14.5 oz) fire roasted tomatoes
2 cups chicken (or vegetable) stock
1 tsp salt
2 tsp red wine vinegar
1tsp Italian seasoning
1/4 tsp paprika
1/4 tsp chili flakes


  1. Heat the olive in a large soup pot, set to medium heat. 
  2. Sauté the onions and brown sugar together until caramelized, about 20 minutes (you can skip this step if you are running short on time, but it adds wonderful flavor to the dish). 
  3. Once the onions are browned and fully translucent, add the garlic and sauté for 3 minutes until fragrant. 
  4. Add the peppers and tomatoes to the pot along with the chicken stock. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes. 
  6. Season with salt, vinegar, Italian seasoning, paprika and chili flakes.
  7. Transfer the soup in batches to a high powered blender. Purée the soup on high until completely smooth.
  8. Serve soup with pesto, crumbled goat cheese and croutons. Enjoy