Roasted Red Pepper Soup

🛒 Ingredients

• Red Bell Peppers, roasted and peeled 175 g · 54 kcal
• Onion, chopped 37 g · 15 kcal
• Garlic, minced 4 g · 6 kcal
• Vegetable broth 240 g · 12 kcal
• Olive oil 7 g · 60 kcal
• Heavy cream 15 g · 51 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Halve and deseed the red bell peppers, then toss with half a tablespoon of olive oil and arrange on a baking sheet. Roast for 25-30 minutes until softened and slightly charred.
2. Once cooled, carefully peel the skin from the roasted peppers; discard skins and stems.
3. While peppers roast, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
4. Stir in minced garlic and cook for another minute until fragrant. Add the peeled roasted peppers and vegetable broth to the pot.
5. Bring the mixture to a simmer, then reduce heat and let it gently cook for 10-15 minutes, allowing flavors to meld. Season with salt and black pepper to taste.
6. Carefully transfer the soup mixture to a blender and blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot.
7. Return the soup to the pot, stir in heavy cream, and gently reheat without boiling. Adjust seasoning if necessary. Serve hot, optionally garnished with fresh basil.