How to Make Roasted Red Pepper Soup

Preheat the oven to 450 degrees Fahrenheit.

Roast 4 red bell peppers in the oven for about 40-45 minutes, turning them every 15 minutes to ensure even roasting.

Once roasted, the skin should be blistered and blackened. Remove the peppers from the oven and place them in a bowl, covering it tightly with foil to steam and cool.

After cooling, peel the skin off the peppers and remove the seeds and stems, saving any juice that collects at the bottom of the bowl.

In a pot, heat 1 tablespoon of oil over medium-high heat.

Add 1 roughly chopped onion, 4 roughly chopped carrots, and 4 roughly chopped celery stalks to the pot and sweat the vegetables with the lid on for about 10 minutes, avoiding browning.

Add 1 garlic clove to the pot and continue to sweat the vegetables until tender.

Add enough boiling water to the pot to cover the vegetables, creating a broth.

Once the vegetables are tender, add the peeled roasted peppers to the pot.

Transfer the mixture to a blender and blend until thick, adding reserved juice from the peppers and more water if necessary to achieve desired consistency.

Season with a healthy couple teaspoons of salt, blending again to incorporate.

Serve the soup in a bowl, optionally garnishing with a fork for design.

Equipment Needed

Spice Level: