Red Capsicum Soup with Roquefort and Celery Croûtes

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

I love the combination of red peppers and blue cheese. They have chemistry together. I think that tangy cheese works even better with caramelised and roast vegetables than it does with fruit. This soup is very easy to make and is a lovely hot autumn starter.


  • 4 large, very ripe red peppers, cut in half, stem and seeds removed
  • 6 shallots, peeled and finely sliced
  • 1 teaspoon


Heat olive oil in a large pot. Sweat the peppers and shallots until the shallots are transparent. Add the garlic and cook for one minute. Deglaze with chicken stock and tomato paste, add thyme, and simmer with the lid on for 30 minutes on low heat. The liquid shouldn’t evaporate too much.

While the soup is cooking, make the croûtes. Cut a shop-bought baguette into 1cm-thick diago