Warm soup with roasted peppers and goat’s cheese

Hot soup on a cold autumn day.

600 g red peppers
1 jar of cooked beans
300 g goat’s cheese harmonica
2 tbsp of tomato paste
1 red onion
2 tbsp olive oil
1 tbsp sweet pepper, salt and black pepper to taste
1 l boiling water
Bake the peppers, then peel them and clean out the seeds. Cut them up into equal pieces.
Heat the olive oil in a saucepan and stew the chopped onion. Add the red pepper and tomato paste and fry lightly for 30 seconds. Pour in the beans together with the sauce and stir for a couple of minutes. Add the hot water and the salt and let it simmer for 15 minutes.
To make the croutons, cut a few slices of bread and sprinkle them with salt, red pepper and olive oil. Bake them in the oven at 180’C at the fan setting for 15 minutes. Once the soup is ready, puree it. Serve garnished with croutons and small cubes of goat’s cheese. You can also add pesto or fresh basil leaves.
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