Autumn soup with roasted peppers and goat cheese

From the kitchen of I love our dream

30 minutes


600 g red peppers
1 jar boiled white beans
300 g harmonica goat cheese (sirene)
2 tbsp tomato puree
1 red onion
2 tbsp olive oil
1 tbsp sweet paprika, black pepper for seasoning
1 liter boiling water
Roast and peel the peppers, remove the seeds. Cut the flesh into even pieces.
Heat the olive oil in the pot and sautee the chopped onion. Add the paprika and tomato puree and cook for about 30 seconds. Add the beans from the jar, including the liquid, and stir for a minute or two. Pour the hot water in and simmer for 15 minutes.
To make croutons cut up a couple of slices of bread, season with salt, paprika and a drizzle of olive oil. Place into a preheated oven at 180 C with the fan, toast for 15 minutes. Puree the soup when ready. Serve with the croutons and diced goat cheese. You can also add pesto or decorate with a few fresh basil leaves.