Roasted Red Bell Pepper Soup Recipe
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Ingredients
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Vegetables
Liquids
Seasonings
Method
Preparation
- 1
Roasting the Peppers
Preheat the oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and membranes. Place them skin-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 20-25 minutes, or until the skins are blistered and charred.
- 2
Sautéing the Vegetables
While the peppers are roasting, dice the onion, carrot, and celery. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Then add the diced carrot and celery and cook for an additional 5 minutes.
- 3
Adding Garlic
Mince the garlic cloves and add them to the pot. Sauté for another minute until fragrant.
Blending and Cooking
- 4
Combining Ingredients
Once the peppers are done roasting, remove them from the oven and let them cool slightly. Peel off the charred skins and chop the peppers. Add the roasted peppers to the pot with the sautéed vegetables.
- 5
Adding Broth and Seasoning
Pour in the vegetable broth and add salt, black pepper, and red pepper flakes. Stir well to combine all ingredients.
- 6
Simmering the Soup
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes.
- 7
Blending the Soup
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
- 8
Finishing Touch
Stir in the fresh basil leaves and adjust seasoning if necessary. Heat through for another 2-3 minutes.