Slow Cooker Roasted Red Pepper & Goat Cheese Soup

You can never go wrong with roasted red peppers and goat cheese! Usually the soups I make are meals by themselves, but this soup would pair well with sandwiches, foccacia bread, or a flatbread. Typically, cauliflower doesn't hold up well in the slow cooker, but it is blended in this recipe. I used Russet potatoes as the thickener and goat cheese for added protein and a creamy texture. I chose to use low sodium vegetable broth to make a vegetarian version, but you can use low sodium chicken broth if you prefer.

This soup reminded me of my favourite pesto recipe, Chili Pepper and Basil Pesto, and I think it will be a perfect recipe next time I need a vegetarian/gluten free recipe for a potluck!

Serves 8


2 Russet potatoes (about 750g), peeled and diced
1 head cauliflower, chopped into large florets
6 roasted red peppers (one 500mL or 300g jar)
4 stalks green onion, diced
2 garlic cloves, minced
2 Fresno chilis, finely chopped (or chili pepper flakes, to taste)
1/2 tsp smoked paprika
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Black pepper, to taste
4 cups low sodium vegetable broth
1 cup water
130g goat cheese
Fresh basil, for garnish


Place diced potatoes on bottom of slow cooker pot. Add cauliflower florets, green onions and garlic on top and season with herbs and spices. Lay roasted red peppers on top and pour vegetable broth and water on top. Cover and cook for 4 hours on high or 8 hours on low.

When cook time is complete, use an immersion blender to puree the vegetables. Add crumbled goat cheese and blend again. Ladle soup into bowls and add fresh basil on top for garnish.


Calories 164
Fat 6.0g
Carbohydrates 21.1g
Fibre 3.5g
Sugars 4.4g
Protein 7.6g
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