Red Bell Pepper and Manchego Soup

This is a soup for leftovers sitting in your larder. I had 3 bell peppers from last weekend and a very tough piece of Manchego cheese from the Pintxos cooking two weeks ago.

There are many recipes that combine bell peppers and cheese, several are with Parmesan. Most of these recipes are pretty basic. With some more ingredients and a bit of seasoning you get a very tasty soup.

Since there was already cheese in the soup, I topped it at the end with some cream cheese chunks for additional cheese flavour. Great idea.

You can prepare it in a pot and then take a stick blender and make a finer soup. I cooked it in the Thermomix and blended it later in it. For more texture, I left a little bit of the bell peppers without mixing them completely.

recipe for 4:
500 ml chicken stock homemade
300 ml veg stock
100 ml red wine
60 ml double cream
1 onion
3 red bell peppers
100 g Manchego
1 tsp smoked Paprika
1 tsp Paprika
2 tbsp Paprika paste
3 tbsp flour
3 tbsp butter
8 pieces of Kiri cream cheeses
basil

Chop the onion and start in in the butter in the pan, add the flour and make a roux. Get the red wine and a bit of the stock in. Add paprika paste.
Clean the bell peppers and chop them roughly. Grate the Manchego cheese.
Add stock, peppers and seasoning and cook that for 10 minutes.
Take a stick blender, add the cheese and the cream and blend again.
Drop 2 pieces of Kiri in each bowl and add the soup.
A bit of basil on top is nice.