This brie roasted red pepper soup is creamy and smooth. Serve it with homemade croutons or crusty bread and a salad for the perfect 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.
Brie Roasted Red Pepper 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 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.
What tools do I need to make this soup?
You may think this is a strange question for a soup recipe. But one of the things that makes this soup recipe easy to make is an immersion blender. Way less messy than using a traditional blender. My favorite immersion blender is linked in the recipe card below.
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 cup diced white onion
- 2 minced cloves garlic
- 4 cups chicken stock/broth
- 1 1/2 cups roughly chopped roasted red pepper
- 1/2 tablespoon herbs de provenance
- 4 ounces brie
- 1/2 cup heavy cream or milk
- salt to taste
- In a medium pot, heat the extra virgin olive oil over medium heat. When the oil is hot, add the celery, carrot, white onion and garlic. Sauté until the vegetables are translucent.
- Add the chicken broth, roasted red pepper, and herbs de provenance. Stir and bring to a boil, then simmer for 10 minutes.
- Add the brie and simmer for an additional 10 minutes, stirring often. Then use an immersion blender to puree the soup. Stir in the heavy cream and season to taste with salt.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 413 Total Fat: 28g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 129mg Sodium: 328mg Carbohydrates: 11g Fiber: 2g Sugar: 5g Protein: 29g