This roasted red pepper brie soup is creamy and smooth. Serve it with homemade croutons or crusty bread and a salad for the perfect cool-weather lunch!
When I tell people about food blogging, the questions I get asked the most are about inspiration. Sometimes people want to know about inspiration and motivation; how do I push myself to get my work done. I really don’t have an answer for that one.
It needs to be done and so I do it.
Many other times, people ask about my recipe inspiration. I sometimes will go grocery shopping and just stand in the produce section, looking at the fruit and vegetable displays until something comes to me. I read a lot of food blogs and restaurant menus because the genius of other’s is inspiring.
The meals of my childhood may be what sparked my love of food.
The meals my grandma cooked brought my whole family together. My mom somehow made dinner every night while working a full-time and part-time job – that is pretty inspiring.
Roasted Red Pepper Brie Soup
This roasted red pepper brie soup is one more recipe inspired by my time working in the restaurant industry. I never watched the cooks make their version of this soup – it was usually made in the morning before I came in for the day.
I would see it on the menu as the soup of the day and, not gonna lie, I would get so excited. They served the biggest bowls of soup ever and I would order my trough of roasted red pepper brie soup every chance I could.
That version was very rich and full of heavy cream. It was chunky and delicious. I tried to recreate it but just couldn’t get it right. So…. I made this soup instead, inspired by that soup I loved so much.
It is smooth but thick; smoky from the roasted red peppers and creamy from the brie. I used some old brioche and made buttery croutons that were hard to resist on their own and impossible to say no to when topping this soup.
Thank goodness for soup season.
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- Take soup to go with this thermo pot!
- The most sophisticated of soup bowls.
- Let’s spoon with these vintage soup spoons.