Roasted Red Bell Pepper Recipe

Cooking Directions

1. 1

   Roasting the Peppers

   Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 25-30 minutes, or until the skins are blistered and charred.

2. 2

   Sautéing the Vegetables

   While the peppers are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5-7 minutes.

3. 3

   Blending the Soup

   Once the peppers are done roasting, remove them from the oven and let them cool slightly. Peel off the skins and add the roasted peppers to the pot with the sautéed onions and garlic. Pour in the vegetable broth, salt, and black pepper. Bring to a simmer and cook for another 10 minutes.

4. 4

   Final Touches

   Remove the pot from heat and use an immersion blender to blend the soup until smooth. Stir in the basil leaves and heavy cream, mixing well. Adjust seasoning to taste.

5. 5

   Serving

   Serve hot, garnished with additional basil or a drizzle of olive oil if desired.