Ingredients
- Red bell peppers, 4 large
- Yellow onion, 1 medium, chopped
- Garlic, 4 cloves, minced
- Vegetable broth, 4 cups
- Heavy cream, 1/2 cup
- Olive oil, 2 tablespoons
- Smoked paprika, 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 them skin-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil.
- Step 2: Roast the peppers for 25-30 minutes, or until the skins are blackened and blistered. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make it easier to peel off the skins.
- Step 3: While the peppers are steaming, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Peel the skins off the roasted peppers and roughly chop them. Add the chopped peppers, vegetable broth, smoked paprika, salt, and pepper to the pot with the onions and garlic. Bring to a simmer and cook for 15 minutes.
- 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.
- Step 6: Stir in the heavy cream and heat through gently. Taste and adjust seasoning as needed. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For the best flavor, reheat the soup gently on the stovetop over medium-low heat, stirring occasionally.
- Garnish each bowl with a swirl of cream or a sprinkle of toasted croutons for an extra touch of elegance.
- Roasting the peppers until truly blackened is key to a deep, smoky flavor, so don't be afraid to let them char.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American