Roasted Red Bell Pepper Soup Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

Preheat the grill to about 350°F.

Cut the tops off the red bell peppers, remove the seeds, and split them in half.

Leave the skin on the garlic cloves and add them to the grill with the bell peppers.

Place the red bell peppers skin-side down on the grill grate and close it for 10-15 minutes to char the skins.

After 15-18 minutes, check the peppers; they should be nice and toasty.

Put the roasted peppers and garlic into a plastic or paper bag and seal it to steam for 10-15 minutes.

Preheat a 12-inch deep Dutch oven on the side burner and add extra virgin olive oil.

Add 3 diced medium onions, 3 bay leaves, and a sprig of thyme to the pot and sauté until the onions are translucent and soft.

Add 4-6 cups of vegetable stock to the pot and stir.

Add 1/2 to 3/4 teaspoon of hot sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper, then bring to a boil and reduce to a simmer for 20 minutes.

While the soup simmers, peel the skins off the roasted bell peppers and garlic.

Add the peeled roasted bell peppers and garlic to the soup and simmer for another 15-20 minutes.

Use a blender or immersion blender to puree the soup until smooth, being careful of splashing due to the heat.

Remove the thyme and bay leaves from the soup before blending.

Taste the soup and adjust seasoning if necessary, then add about 1 cup of heavy cream to thicken and lighten the color.

Let the soup cook for a few more minutes before plating.

Prepare a mixture of half and half and sour cream to create a creme fraiche for garnish.

Drizzle the creme fraiche in a spiral on top of the soup and use a stick or knife to create a spider web design.

Garnish with slivers of parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens