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!
Ingredients:
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
Preparation:
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.
Serves 6ish
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Great soup. Anything from Michael Symon seems to be wonderful.
Hey Angela! We have Michael Symon’s cookbook and we looove it. I actually had the opportunity to eat at his restaurant (Lola) in Cleveland. It was ah-mazing.
It’s been cold in the mornings at my house too. I’m not a cold weather lover, but soups like this make it better!
Yes- we love soups this time of year! I’m a fan of creamy ones!
yum! i’ve been craving soup lately so this sounds great.
Hi Sarah! This soup is so flavorful- hope you’ll enjoy! Thanks for stopping by- we always love your comments.
I love the smell of red pepper roasting! This soup sounds fabulous!!!
I agree, Anna! Your kitchen will smell heavenly while you make this one. Thanks for the comment!
Blue cheese inside tomato soup? Why didn’t I think of that? brilliant!
Hey Lori! We give credit where credit is due- that was totally Michael Symon’s idea! It’s delicious!
Oh yum! This sounds like an absolutely perfect comfort food!
Hey Jessica! It is perfect anytime of year, but we especially enjoy it during these cold winter months. Thanks for stopping by!
Thank you for sharing! I was searching for a recipe close to our local “Italian Oven” Roasted Red Pepper soup, and while it doesn’t match exactly, it has its own special flavor that I really loved. I adapted it to my taste a bit, but I really liked this version. My mom and I were trying to see whose was better, this recipe that I found, or the one she found from Taste of Home. Mine (yours) won! Thanks again!
Glad to hear you won! Did you enjoy the roasted red pepper flavor? That’s one thing that makes me crave this soup. Thanks for sharing your story- we love hearing from folks that really try our recipes!