Chef Bihi Roasted Bell Pepper and Garlic Herb Cheese Soup
As autumn settles in, it’s time to embrace cozy comfort foods. If the cold weather has you reaching for something warm, this delightful roasted bell pepper and garlic herb cheese soup will warm you right up. It’s creamy, flavorful, and incredibly easy to make – perfect for chilly days!
Have you ever craved a bowl of soup that not only satisfies your hunger but also makes you feel comforted? This roasted bell pepper and garlic herb cheese soup will do just that! With vibrant flavors and a creamy texture, it’s a delicious way to enjoy the season’s best produce. Ready to give it a try?
Recipe Information
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Difficulty: Easy
Ingredients
- 8 red bell peppers
- 1 yellow onion
- 1 package (about 200g) of garlic herb cream cheese
- 1 organic chicken broth cube
- 1 can (400g) of peeled tomatoes
- 500 ml of water
- 1 drizzle of olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill or oven. Grill the whole bell peppers until the skin is charred and blackened. You can do this on a barbecue or under a broiler.
- Once the skins are well charred, place the bell peppers in a bowl and cover it with a lid or plastic wrap. Let them steam for about 10 minutes.
- After steaming, remove the bell peppers from the bowl. Peel off the blackened skin, and remove the seeds and stems.
- Chop the onion into large pieces.
- In a large pot, add a drizzle of olive oil and sauté the onion over low heat until it becomes translucent.
- Add the roasted bell peppers, canned tomatoes, chicken broth cube, and water to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes.
- After 30 minutes, use an immersion blender to blend the soup until it becomes creamy and smooth.
- Stir in the garlic herb cream cheese until fully melted and incorporated. Season with salt and pepper to taste.
Notes
This soup pairs wonderfully with crusty bread or grilled cheese sandwiches for a complete meal. Feel free to add some fresh herbs like basil or parsley for an extra touch of flavor!
Recipe Tips
- For an extra kick, add a pinch of red pepper flakes when sautéing the onion.
- If you prefer a chunkier soup, reserve a few pieces of roasted bell pepper before blending and add them back to the soup afterward.
Nutritional Information
Calories: Approximately 150 per serving (for soup alone), depending on serving size and ingredients used.
Frequently Asked Questions (FAQ)
1. Can I use other types of peppers for this recipe?
Yes, you can mix different types of bell peppers, or even use spicy peppers if you prefer a bit of heat!
2. How can I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
3. Can I freeze this soup?
Absolutely! This soup freezes well. Just make sure to let it cool completely before transferring it to freezer-safe containers.
4. What can I serve with this soup?
This soup is delicious on its own, but it also pairs well with grilled cheese sandwiches or a fresh salad.
5. Is this soup suitable for a vegetarian diet?
Yes, just be sure to use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
