Spicy Roasted Red Bell Pepper Recipe

Cooking Instructions

1. 1

   Roast the Peppers

   Preheat the oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet, skin side up. Drizzle with olive oil and roast in the oven for 25-30 minutes until the skins are charred.

2. 2

   Sauté the Aromatics

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5-7 minutes.

3. 3

   Blend 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 peppers to the pot with the sautéed onions and garlic. Pour in the vegetable broth, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce to a simmer for 10 minutes.

4. 4

   Puree the Soup

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches. If using a blender, be cautious with hot liquids.

5. 5

   Finish and Serve

   Stir in the chopped fresh basil and heavy cream (if using). Adjust seasoning to taste. Serve hot.