Roasted Red Pepper Recipe

Preparation Steps

1. 1

   Roasting the Peppers

   Preheat the oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and roast in the oven for 25-30 minutes, or until the skin is blistered and charred.

2. 2

   Sautéing the Aromatics

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5-7 minutes, or until the onion is translucent.

3. 3

   Blending the Soup

   Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin and add the roasted peppers to the pot with the onion and garlic. Pour in the vegetable broth and bring to a simmer. Use an immersion blender to blend the soup until smooth.

4. 4

   Finishing Touches

   Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste. Simmer for an additional 5 minutes.

5. 5

   Serving

   Serve hot, garnished with fresh basil leaves.