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1
Roasted Red Pepper Soup
Submitted by The Newlywed Chefs on November 9, 2012 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 3 whole Red Bell Peppers
- 2 Tablespoons Olive Oil
- 1 whole Red Onion, Finely Chopped
- 4 cloves Garlic, Sliced
- 1 can (28 Oz. Size) Whole Peeled Tomatoes, With Their Juice
- 1 cup Chicken Stock
- ¾ cups Heavy Cream
- 2 Tablespoons Hot Sauce
- 1 Tablespoon Dried Italian Seasoning
- ½ cups Blue Cheese
Preparation Instructions
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.
