Roasted Red Pepper Soup, James Oliver's one of the best recipe

Bake 8 red sweet peppers at 220 degrees C for 20-23 minutes.

Cover the baked peppers with cling film and let them sit for 20 minutes to make peeling easier.

Peel the baked peppers and cut them into large pieces.

Cut 1 medium onion into large cubes.

Cut 1 medium carrot into thick slices.

Cut 1 stalk of celery into thick slices.

Cut 4 cloves of garlic into large cubes.

In a pan, heat 2 tbsp olive oil and add the onion, carrot, celery, salt, black pepper, and chili flakes (1/4 tsp for chili lovers) and 1 tsp sweet paprika.

Mix and fry everything for 15 minutes, stirring occasionally.

Add the baked peppers and the juice left from the peppers to the pan.

Pour in 500 ml of hot water and add salt to taste.

Boil for 10 minutes until all ingredients are well cooked.

Grind everything with an electric pin until you get a fine soup without pieces.

Add 1/4 cup cream cheese and 1/3 cup whipped cream for creaminess and mix a little more.

Serve the creamy soup decorated with diced breadcrumbs and chili pepper flakes.

Equipment Needed

Spice Level: