As I stepped out on the front porch this morning I was greeted by Jack Frost nipping (more like biting) at my nose. Although our mornings and evenings have now steadily plunged around the freezing mark, I really don’t mind cold weather at all. Bundling up by the fire, wearing cozy sweaters, turning my seat heater in the car on high, and immediately kicking off my work shoes in exchange for my ugg slippers brings a sense of hominess and comfort this time of year.
This soup is sure to warm you up on even the coldest winter day. The recipe is adapted from Michael Symon’s Spicy Tomato and Blue Cheese Soup, but our addition of roasted red peppers creates sweet and smoky notes that bring a whole new complexity to the dish. Blue cheese of course is optional, but highly recommended as it adds a delicious tangy zing that intensifies this creamy soup. We hope you all enjoy this recipe and stay warm!
3 red bell peppers
2 tablespoons olive oil
4 garlic cloves, sliced
1 red onion, finely chopped
1 28-oz. can whole peeled tomatoes with their juice
1 cup chicken stock
3/4 cup heavy cream
2 tablespoons hot sauce
1 tablespoon dried Italian seasoning
1/2 cup blue cheese
Preheat oven to 450°. Cut red peppers in quarters and remove the seeds. Place on a baking sheet and roast for about 40 minutes, flipping them every 10. 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, red peppers, and stock. Bring to a simmer and add cream, hot sauce, and Italian seasoning. Simmer for an hour.
Add blue cheese and remove the soup from heat. Using an immersion blender, blend all ingredients together until smooth.