Roast Capsicum & Tomato Soup With Spinach & Goat Ch

Name: Roast Capsicum & Tomato Soup With Spinach & Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, plus extra; olive oil, to drizzle; 1 small onion, chopped; 2 garlic cloves, chopped; 2 (400 g) cans chopped tomatoes; homemade vegetable stock; 80 g soft goat's cheese; 25 g unsalted butter; 200 ml milk; 100 g spinach leaves; 1 tablespoon baking powder; 1 tablespoon bicarbonate of soda; ⅔ cup finely grated parmesan cheese; 1 egg; 120 g goat's cheese; 8 cherry tomatoes

Servings: persons

1 tablespoon olive oil, plus extra
olive oil, to drizzle
1 small onion, chopped
2 garlic cloves, chopped
2 (400 g) cans chopped tomatoes
homemade vegetable stock
80 g soft goat's cheese
25 g unsalted butter
200 ml milk
100 g spinach leaves
1 tablespoon baking powder
1 tablespoon bicarbonate of soda
⅔ cup finely grated parmesan cheese
1 egg
120 g goat's cheese
8 cherry tomatoes

1
Soup:.
2
Heat oil in a large saucepan over medium heat.
3
Add onion and cook, stirring, for 1-2 minutes until softened.
4
Add garlic, tomato, capsicum and stock.
5
Season, bring to the boil then reduce heat and simmer for 5 minutes.
6
Cool slightly, blend in batches in a food processorm or blender until smooth.
7
You can press through a sieve for an even smoother texture, if desired.
8
Pour soup into warmed bowls, sprinkle with soft goat's cheese, drizzle with extra olive oil, season, and serve with spinach and goat's cheese muffins.
9
Muffins:.
10
Preheat oven to 190C Lighty grease 8 holes of a muffin pan.
11
Heat butter and milk in a pan over medium heat.
12
Add the spinach and stir for 1 minute until wilted.
13
Remove from heat, cool slightly and blend until smooth.
14
Sift dry ingredients into a large bowl.
15
Add Parmesan, egg and spinach mixture.
16
rumble in cheese, then stor gently until just combined.
17
Fill pans with mixture.
18
Prick cherry tomatoes several times, then place 1 in the centre of each muffin.
19
Bake for 20 minutes or until muffins are risen and cooked through.
20
Turn out onto a rack to cool slightly.
21
Serve with warm soup.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, plus extra, olive oil, to drizzle, 1 small onion, chopped, 2 garlic cloves, chopped, and more.

Yes, Roast Capsicum & Tomato Soup With Spinach & Goat Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Capsicum & Tomato Soup With Spinach & Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions