There is something about roasting that makes red bell peppers swoon-worthy. Sweet. Soft. Smoky. And, importantly, at this time of year: RED.
I saw Giada make goat cheese “marbles” and add them to a cream soup and so I thought they might add a nice tart tang to this sweet creamy Roasted Red Pepper soup. You could also use a favorite tomato soup recipe if you like.
For the “marbles,” I used equal parts cream cheese and goat cheese – and lots of minced parsley. You could use any herb you like. Hm m m m…. might try rosemary next time . . . .