Ingredients
- Red bell peppers, 4 large
- Yellow onion, 1 medium, chopped
- Garlic cloves, 4 minced
- Vegetable broth, 4 cups
- Heavy cream, 1 cup
- Olive oil, 2 tablespoons
- Dried basil, 1 teaspoon
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Halve the red bell peppers, remove seeds and membranes, and place cut-side down on a baking sheet lined with parchment paper.
- Step 2: Roast the peppers for 30-40 minutes, or until the skins are blackened and blistered. Remove from oven and place in a bowl covered with plastic wrap for 10 minutes to steam, making it easier to peel the skins.
- Step 3: While the peppers are steaming, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 4: Peel the skins off the roasted peppers and discard the skins. Roughly chop the roasted peppers and add them to the pot with the onions and garlic. Pour in the vegetable broth, add dried basil, salt, and pepper. Bring to a simmer.
- Step 5: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the blended soup to the pot.
- Step 6: Stir in the heavy cream and heat gently over low heat, being careful not to boil. Adjust seasoning to taste. Serve hot.
Notes
- For easy peeling, ensure the peppers are steaming hot under the plastic wrap after roasting.
- Reheat leftover soup gently over low heat, stirring frequently, to prevent the cream from separating.
- Garnish with a swirl of extra cream or a sprinkle of fresh basil for an elegant presentation.
- Store cooled soup in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American