Roasted Red Bell Pepper Florentine Recipe

Cooking Instructions

1. 1

   Roasting the Peppers

   Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds, and place them skin-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes until the skin is blistered and charred. Remove from the oven and let cool before peeling off the skin.

2. 2

   Sautéing Vegetables

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Combining Ingredients

   Add the roasted red peppers (peeled and chopped), vegetable broth, and salt to the pot. Bring to a boil, then reduce the heat and let simmer for 15 minutes.

4. 4

   Blending the Soup

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot.

5. 5

   Finishing Touches

   Stir in the chopped spinach and heavy cream. Season with black pepper and basil. Heat through for another 5 minutes, then serve hot.