Roasted Red Pepper Soup with Goat Cheese and Herb Marbles

Roasted Red Pepper Soup – and little surprise marbles!

Roasted Red Pepper Soup

There is something about roasting that makes red bell peppers swoon-worthy. Sweet. Soft. Smoky. And, importantly, at this time of year: RED.

I saw Giada make goat cheese “marbles” and add them to a cream soup and so I thought they might add a nice tart tang to this sweet creamy Roasted Red Pepper soup. You could also use a favorite tomato soup recipe if you like.

For the “marbles,” I used equal parts cream cheese and goat cheese –  and lots of minced parsley. You could use any herb you like. Hm m m m…. might try rosemary next time . . . .

I love soups that you can throw in a blender or take a stick blender to. I put this soup through a fine mesh strainer to remove the pulpy-ness. It is a lovely Christmas first course. The goat cheese marbles melt right into the soup when you stir them, adding a nice herb tang.

Please pardon the irresistible pun on my part: Have a Souper Christmas, Everyone! …

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A New Holiday Culinary Tradition: Chestnuts Roasting in a Yultide Soup

Roasted Chestnut Soup with Festive Garnish

Roasted Chestnut Soup with Festive Garnish

I remember walking among the bustling crowds at Times Square a few years ago at Christmas time. There were the usual hot dog and bagel street vendors, but also carts full of roasted chestnuts for sale. It was so fun to get a paper cup full to munch on as we walked along. Chestnuts have a delicate roasted flavor when fresh and warm.

When I saw a recipe for Roasted Chestnut Soup in this month’s Fine Cooking magazine, I knew I had to make some version of this. It turned out so yummy – Our newest holiday culinary tradition begins!

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