Roasted Red Peppers Soup

Preheat your oven to 450°F (230°C).

Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.

Drizzle the peppers with olive oil and roast in the oven for about 25-30 minutes, or until the skins are charred and blistered.

Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes.

Once cooled, peel the skins off the peppers and chop them roughly.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Stir in the roasted red peppers, vegetable broth, salt, black pepper, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Stir in the heavy cream and heat through, but do not boil. Adjust seasoning if necessary.

Serve hot, garnished with fresh basil.

Equipment Needed

Spice Level:

Dietary