Creamy Roasted Red Pepper Soup with Blue Cheese Drizzle - Appetizers - Food nerd rockstar
Delight in this comforting roasted red pepper soup recipe, topped with a creamy blue cheese drizzle. Perfect for fall, it's easy, flavorful, and nutritious.
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Cooking tools:
- Blender
- Grill
- Oven
- Stove
- Pot
- Dish
- Aluminum foil
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- 6-8 red bell peppers
- 1 leek (white part, chopped)
- 2-3 garlic cloves (chopped)
- 1 large potato (peeled and cubed)
- 1 L vegetable stock
- 50 ml liquid cream
- 1 tablespoon olive oil
- Salt
- pepper
- 50-70g blue cheese
- Double the amount of cheese in cooking cream (approximately 100-140 ml)
- Olive oil (for drizzling)
- Chives or thyme (optional, for garnish)
- Chili flakes (optional, for garnish)
- Croutons (optional)
- Small chunks of blue cheese (optional, for added texture)
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