Today, I want to share with you a recipe that's perfect for a fall day. It's super simple to make, absolutely delicious, and incredibly eye-catching.

I'm talking about a roasted red pepper cream soup recipe seasoned with a touch of blue mold cheese. Let's dive in and see how it's done!

How to Roast Red Peppers and Prepare the Soup

‍Roasting the Peppers

• For this recipe you will need to roast 6-8 red bell peppers. You can roast them on the grill, directly over an open flame, or in the oven. The key is to char them on all sides.

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• Once charred, transfer them to a heatproof dish, sprinkle with salt, and cover with a lid or aluminum foil to create condensation. This trick will make peeling them much easier.
• Let them sit covered for at least 10-15 minutes. After resting, peel off the charred skin, remove the stems, and place the peppers in a bowl.

Cooking the Soup Base

• In a large pot, sauté the white part of a chopped leek and 2-3 cloves of garlic in one tablespoon of olive oil. Cook until they become glossy, but no more than 3-4 minutes.
• Add a large peeled and cubed potato and the peeled roasted peppers.

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• Pout one liter of vegetable stock, and season with salt and pepper to taste. Let it simmer until the potatoes are tender, about 20 minutes.
• Once cooked, blend the mixture with 50 ml of liquid cream and bring it back to a gentle boil.

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Preparing the Blue Cheese Cream

• In another blender, prepare the blue cheese cream. You'll need 50-70g of your favorite blue cheese and double the amount of cooking cream.

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• Blend until smooth to create a sauce. If you prefer a thinner consistency, add a bit more liquid cream.

Serving the Soup

• Pour the roasted pepper soup into bowls and drizzle with the blue cheese cream, a bit of olive oil, chopped chives or thyme, and a sprinkle of chili flakes.

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• Serve with croutons for added crunch. For extra flavor and texture, you can also add small chunks of blue cheese to the soup.

Why Cream Soups and Roasted Peppers Make a Great Pair

Cream soups are incredibly comforting, especially on cooler days. And this one here certainly doesn't disappoint. With their rich and slightly smoky flavor, roasted peppers pair beautifully with the tanginess of blue mold cheeses like Roquefort or Danish Blue. The soup's creamy texture and the cheese's sharpness create a perfect balance, making each spoonful more exciting than the last.

Nutritionally, this roasted red pepper soup is also packed with benefits. Peppers are rich in vitamins A and C, which boost the immune system, while potatoes add fiber and energy. On the other hand, blue cheese, in moderation, provides calcium and protein, making this dish not only a treat for the taste buds but also a nourishing meal.

Frequently Asked Questions

Here are some commonly asked questions about roasted red peppers and this delicious soup recipe:

Q: Are roasted peppers good for you?

A: Yes, roasted peppers are very good for you. They are rich in vitamins, especially vitamins C and A, and contain antioxidants that support overall health.

Q: Are roasted peppers healthy?

A: Absolutely! Roasting preserves most nutrients, and red peppers are low in calories but high in fiber, making them a great addition to a balanced diet.

Q: Are roasted peppers keto-friendly?

A: Yes, roasted peppers can be eaten on a keto diet, as they are low in carbohydrates and high in nutrients.

Q: Can roasted peppers be frozen?

A: Yes, roasted peppers freeze well. Once peeled and cooled, you can store them in an airtight container in the freezer for up to three months.

Q: How to roast peppers in the oven?

A: Roasting peppers in the oven is simple. Preheat your oven to 400°F (200°C), place the peppers on a baking sheet, and roast for 20-30 minutes, occasionally turning until they are charred.

Conclusion

I hope you'll give this easy roasted red pepper soup recipe a try. The combination of the roasted peppers with blue cheese creates one of the best recipes for cream soups, and I'm sure it will become a favorite in your home. Don't forget to tag us when you do! You can watch the full video of this recipe on YouTube—be sure to check it out, and don't forget to like and subscribe!

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