Roasted Red Pepper Soup Recipe

Prepare a fire and spread out the coals.

Place the red bell peppers directly on the hot coals to blacken on all sides.

Roughly chop the onion and one clove of garlic.

Flip the peppers to blacken all sides evenly.

Once blackened, place the peppers in a bag and seal it to allow them to sweat.

Preheat a pan and add olive oil, then add the chopped onions and garlic.

Add red pepper flakes or cayenne pepper to the onions and garlic.

Cut leftover baguette into strips to make croutons, toss with olive oil and salt, and place in the oven to toast.

Check the peppers in the bag, peel off the blackened skin, and remove the seeds, reserving any juices.

Add the peeled peppers and reserved juices to the sautéed onions and garlic, along with the broth and salt, and bring to a boil.

Use an immersion blender to blend the soup until smooth, then let it simmer to thicken for a few minutes.

Optionally, stir in heavy cream to make the soup more delicate and delicious.

Plate the soup, adding a dollop of creme fraiche for garnish, and decorate with a drizzle of olive oil and croutons.

Equipment Needed

Spice Level:

Dietary