Roasted Red Bell Pepper Soup Recipe

Starters

1. 1

   Roasting the Peppers

   Preheat your oven to 450°F (232°C). Cut each red bell pepper in half and remove the seeds and stems. Place the halved peppers skin-side up on a baking tray. Drizzle with 2 tablespoons of olive oil and sprinkle with salt. Roast in the oven for about 25-30 minutes or until the skins are charred and blistered.

2. 2

   Preparing the Garlic

   While the peppers are roasting, peel the garlic cloves. You can leave them whole as they will be blended later.

3. 3

   Blending the Soup

   Once the peppers are roasted, remove them from the oven and let them cool for a few minutes. In a blender, combine the roasted red bell peppers, garlic cloves, mushroom powder, vegetable broth, remaining 1 tablespoon of olive oil, black pepper, and lemon juice. Blend until smooth and creamy.

4. 4

   Heating the Soup

   Pour the blended soup into a large pot. Heat over medium heat, stirring occasionally, until the soup is warmed through, about 10 minutes.

5. 5

   Serving the Soup

   Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot.