An easy midweek dinner, this thick soup of puréed roasted red peppers and blue cheese is hearty and comforting on a cold night.
If you like peppers, this is the soup for you. There aren’t a lot of soups with pureed peppers as the main event. This recipe adds in blue cheese for an incredible nutty flavor that serves as a counterpoint to the singular flavor of the peppers.
Soup, in fact, is such a great weeknight make because, in no time at all, you can have a fully satisfying dinner on the table. The house is imbued with the smells of the roasting peppers and the garlic and shallots sautéing and then finally the hit of blue cheese to the senses. You won’t be able to wait at this point. Luckily, it’ll be ready to go.
A big bowl of roasted red pepper and blue cheese soup requires a nice crusty bread or a thick slice of my Parmesan Four Peppercorn Bread. I can’t think of comfort food more satisfying that a bowl of soup and a hunk of bread.
This, like many soups, is actually very easy. It begins by quartering and seeding red peppers and roasting them with a little drizzle of olive oil.
They come out of the oven with a nice charred skin, adding additional nuance to the flavor.
In a soup pot, begin by melting butter and sautéing shallots in the butter until soft, then adding in some garlic, thyme and black pepper.
The red peppers are cut into small chunks and added to the sautéing mixture.
Once all the vegetables are cooking together and melding their flavors, stock is added. I use chicken stock in this recipe but for a fully vegetarian soup, vegetable stock works just as well.
After the soup has simmered for half an hour, it’s time for the finishing touches. Using a food processor, blender or hand blender, purée the soup until smooth and then return to the pot.
At this point a little cream is added to brighten the mixture and give it a creamy texture.
Finally, the best part, the blue cheese, is added in. As I have been talking about all week, I am trying out blue cheeses from Rogue Creamery, and for this recipe I am using their Crater Lake Blue. Of course, as always, use whatever blue cheese works for you.
Allow the soup to heat through completely, but do not bring to a boil. The cheese will melt and the entire soup will come together, thick and creamy.
Serve it with a few blue cheese crumbles on top, if you like, and grab a nice chunk of bread to dip.
Roasted Red Pepper and Blue Cheese Soup
- sheet pan
- Soup Pot
- Food Processor, blender or hand immersion blender
- 6 red bell peppers
- 2 tbsp olive oil
- 8 tbsp butter
- 2 shallot chopped
- 2 clove garlic minced
- 2 tsp fresh thyme leaves
- 2 tsp ground black pepper
- 1 tsp salt
- 4 cup chicken stock (or vegetable stock)
- 1 cup heavy cream
- 4 oz blue cheese crumbled
- salt and pepper to taste
- Preheat oven to 400°
- Quarter and seed red peppers and place skin side up on sheet pan. Drizzle with olive oil.
- Roast for 45 minutes. Remove from oven and set aside.
- Melt butter in a soup pot set over medium heat.
- Add shallots and cook until soft. Add in garlic, thyme leaves, salt and pepper and cook for one minute.
- Roughly chop the red peppers and add to pot, skin and all. Stir together and cook for another minute or two.
- Add stock, bring to a boil and then reduce heat to medium low and simmer for 30 minutes.
- Purée soup in food processor, blender or with hand blender. If using a food processor or blender, puree in batches to prevent overflowing.
- Return puréed soup to pot. Stir in cream and cook for a minute.
- Stir in the crumbled blue cheese, reserving some crumbles for garnish if desired.
- Taste for seasoning and add salt and pepper as needed.