Cream Of Roasted Red Bell Pepper Recipe

Cooking Instructions

1. 1

   Roasting the Peppers

   Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut side down on a baking sheet. Roast in the oven for about 20-25 minutes, or until the skins are blistered and charred. Remove from oven and let cool.

2. 2

   Sautéing the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and sauté for an additional minute.

3. 3

   Adding Corn and Broth

   Add the sweet corn to the pot and stir for another 2 minutes. Pour in the vegetable broth and bring the mixture to a simmer.

4. 4

   Blending the Soup

   Once the roasted peppers have cooled, peel off the skins and chop them. Add the chopped roasted peppers to the pot and let everything simmer for about 10 minutes. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the mixture to a regular blender in batches.

5. 5

   Finishing Touches

   Return the pureed soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste. Heat through without boiling.

6. 6

   Serving

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