Roasted Red Pepper Brie Soup




1 tablespoon olive oil

½ cup diced celery

½ cup diced carrot

1 cup diced white onion

2 minced cloves of garlic

2 ½ cups chicken stock

½ cup Ferrante’s Gewurztraminer

2 ½ cups roughly chopped roasted red bell peppers

½ tablespoon herbes de provence

6 ounces of Brie (Remove Rind)

1 cup heavy cream

salt & pepper to taste



1.) In a pot, heat olive oil over medium heat.  When the oil is hot, add the celery, carrot, white onion and garlic.  Sautee until vegetables are translucent, about 8-10 minutes.


2.) Add chicken stock, Ferrante Gewurztraminer wine, roasted red bell peppers and herbes de provence.

Stir and bring to boil, then simmer for 10 minutes.


3.) Add Brie and simmer for additional 10 minutes, stirring often.   Use an immersion blender or blender (be cautious of hot steam) to puree the soup.  Stir in heavy cream and season to taste with salt and pepper.


4.) Serve with a glass of Ferrante’s Gewurztraminer and enjoy!