4 Servings


  • Carrots 2

  • Garlic Cloves 9

  • Yellow Onion 1

  • Red Bell Peppers 5

  • Fresh Chives 1/3 cup

  • Italian Parsley 2 Tbsp


  • Kosher Salt 1 pinch

  • Smoked Paprika 3 Tbsp

Dairy & Eggs

  • Goat Cheese 1/4 lb

  • Heavy Cream 1/3 cup


  • Extra Virgin Olive Oil 2 Tbsp

  • White Wine Vinegar 1/4 cup

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 6 cups


  1. Prepare Veggies

    Prepare ingredients.

    • 2, peeled, diced Carrots
    • 5, deseeded, sliced Red Bell Peppers
    • 1, diced Yellow Onion
    • 9, peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté the onions, garlic, carrots, peppers, and smoked paprika in oil over medium heat for 10 minutes. Add vinegar and vegetable stock. Let simmer for 15 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 3 Tbsp Smoked Paprika
    • 1/4 cup White Wine Vinegar
    • 6 cups Vegetable Stock
  3. Prepare Herbed Goat Cheese

    Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, leaves picked, chopped Italian Parsley
    • 1/4 lb Goat Cheese
    • 1/3 cup Heavy Cream
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper & olive oil, if desired.

    • 4 sprigs, chopped Fresh Chives
    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 410 kcal  
Total Fat 21 g 26%
Total Saturated Fat 9 g 43%
Unsaturated Fat 12 g  
Low Cholesterol 35 mg 12%
Low Sodium 700 mg 30%
Total Carbohydrate 35 g 13%
Fiber Total Dietary 7 g 26%
Sugars Total 17 g  
Protein 18 g 36%
Excellent Source: Vitamin C 238 mg 260%
Calcium Ca 119 mg 10%
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By Innit Culinary Team