Roasted Pepper Soup with Goat Cheese Crostini

Roast a few bell peppers, tomatoes and garlic cloves with a dash of olive oil. Put them into a soup pot. Add chicken/vegetable stock. Bring to boil and simmer for 10 minutes. Blend with immersion blender. Stir in salt, pepper, chili. Simmer for 10 more minutes. Serve with goat cheese crostini and basil leaves.

Roasted Pepper Soup with Goat Cheese Crostini

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