Roasted Red Pepper Soup

Preheat oven to 450°F. Cut red peppers in quarters and remove the seeds. Place on a baking sheet and roast for about 40 minutes, flipping them every 10 minutes. Once cooked through with charred skin, set aside and cool. Peel and discard skins.

Heat oil in a Dutch oven over medium high heat. Add the onion with a pinch of salt and cook for about 2 minutes. Add garlic and cook for another 2 minutes. Next, add tomatoes, roasted red peppers, and stock. Bring to a simmer and add cream, hot sauce, and Italian seasoning. Simmer for 1 hour.

Add blue cheese and remove the soup from heat. Using an immersion blender, blend all ingredients together until smooth.

Recipe adapted from Michael Symon’s Spicy Tomato and Blue Cheese Soup.