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Artisan Goat Milk Creamery

Roasted Red Pepper & Ricotta Soup


2 1/2 c unsalted chicken stock

1 c part-skim ricotta cheese

1/2c LaClare Plain Yogurt

1/2 tspfreshly ground black pepper

1 (16-ounce) jar roasted red bell peppers, rinsed and drained

1 garlic clove

1 tbsp fresh lemon juice

1/2 tsp kosher salt

1 tbsp chopped fresh chives


1. Combine first 6 ingredients in a blender; process 1 minute or until smooth.

2. Pour mixture into a large saucepan over medium heat

3. Bring to a simmer.

4. Stir in lemon juice and salt. 

5. Divide soup among 4 bowls

6. Top evenly with chives, drizzle with additional yogurt.

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