How to make Roasted Red Pepper Soup

Place red peppers on a baking tray and cover with extra virgin olive oil.

Roast peppers for 15-25 minutes until blackened and soft.

Remove cores and cut open peppers to cool for 30 minutes to 1 hour.

Peel off the skin, remove seeds and core from the peppers.

Chop the roasted pepper flesh into smaller pieces.

Dice red onion and set aside in a bowl.

Chop 2-3 cloves of garlic and set aside.

Prepare parsley by removing stalks and finely chopping.

Heat a Dutch oven over medium heat and add extra virgin olive oil.

Add diced red onion and sweat until softened.

Add garlic and sweat for another minute or two.

Add chopped roasted peppers, season with sea salt and black pepper, and add parsley and bay leaves.

Pour in vegetable stock to cover the vegetables and simmer with a lid for 25-30 minutes.

Add a knob of butter and stir.

Blend the soup using an immersion blender until smooth.

Adjust seasoning and consistency as desired.

Equipment Needed

Spice Level:

Dietary