Roasted Red Pepper and Brie Soup – A Creamy, Flavor-Packed
Make creamy, flavorful Roasted Red Pepper and Brie Soup in just 35 minutes. Perfect for cozy meals or easy entertaining
Ingredients
Scale
- 1 tablespoonolive oil
- ½ cupcelery, diced
- ½ cupcarrot, diced
- 1 cupwhite onion, diced
- 2garlic cloves, minced
- 4 cupschicken stock or broth
- 1 ½ cupsroasted red peppers, roughly chopped
- ½ tablespoonherbes de Provence
- 4 ouncesbrie cheese, rind removed if desired
- ½ cupheavy cream or milk
- Salt, to taste
Instructions
- Heat the olive oil in a medium-sized pot over medium heat.
- Once the oil is warm, add the diced celery, carrot, onion, and minced garlic. Sauté until the vegetables become tender and translucent, about 5 minutes.
- Pour in the chicken stock, add the roasted red peppers, and sprinkle with herbes de Provence. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes.
- Add the brie cheese to the pot and continue to simmer for another 10 minutes, stirring occasionally until the cheese melts.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the heavy cream or milk, adjust seasoning with salt, and warm the soup gently before serving.
- Tips
- Garnish with fresh herbs, croutons, or a drizzle of olive oil for added flavor.
- For a vegetarian option, substitute chicken stock with vegetable broth.
- Enjoy this creamy, comforting soup as a starter or a light meal!