Written by Shaina of Food for My Family.
The newness of the New Year is wearing off. The holiday glitz and glitter is starting to fade into the background, replaced by the long days of January: cold and crisp. Bodies shuttling around from house to car and back again, icicles forming on the tip of your nose in the time it takes you to escape the heat-filled car and run to the door. Glasses fog relentlessly as you try to run errands. Sun streams over bright white snow, and then it collapses in the West as a dark blanket of night settles on the landscape.
It’s the nighttime in winter that seems to swallow me whole, forcing us inside to the lit areas of the earth. The sun long gone, we huddle together and stay warm under our tiny roof. It’s a season that has me looking to collect those around me and keep them close.
Photo by Shaina Olmanson | Food for My Family
In the dead of winter, I prefer to cook cozy soups and serve them with fresh baked bread. The simmering pot and warm oven act as a buffer from the wind that whips outside, and it works to keep both bellies and tiny toes warm and protected.
Roasted red peppers add depth to this smooth soup, kissed with parsley and a bit of cream; it is ideal for dunking bits of bread or sandwiches.
|Roasted Red Pepper Soup with Parsley and Cream|| |
- 4 red bell peppers
- 4 tablespoons olive oil
- I medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons parsley, minced
- 2 bay leaves
- 4 cups chicken stock
- 1/2 teaspoon salt (adjust depending on stock)
- Black pepper
- 4 tablespoons cream for garnish
- Turn on your broiler. Lightly rub the red peppers with 2 tablespoons of the olive oil. Broil for 15 minutes until the skin starts to char and is completely wrinkled on the side closet to the heat. Flip and broil for an additional 10-15 minutes until charred and wrinkled. Set aside until the peppers are cool enough to handle, and then remove blackened skin, stem, and seeds by cutting into quarters.
- Add the olive oil to a large stockpot over medium-high heat. Once the oil is hot, add in the onion and sauté until soft, about 5 minutes. Stir in the garlic.
- Add the chicken stock, parsley, bay leaves, and the salt and pepper. Add in the peeled red peppers. Bring to a boil, reduce heat and cook, covered, for 15-20 minutes. Using an immersion blender, blend until smooth. Serve immediately with a swirl of cream.
More Winter Soups:
How to Make Soup from Scratch
Sausage Bean and Pasta Soup with Spinach
Butternut Squash Soup with Bacon and Sage | Food for My Family
Potato Leek Soup | Food for My Family
Beef Bulgur Soup | Stetted
Pumpkin Soup with Toasted Walnuts | GoodLifeEats
Homemade Tomato Soup | Some the Wiser
What are your favorite cold weather comfort foods?