Ingredients
Scale
- 4 large red bell peppers
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Halve the red bell peppers, remove seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the skins are blackened and blistered.
- Step 2: Place the roasted peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes. This will make it easier to peel off the skins.
- Step 3: While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Peel the skins off the roasted peppers and discard them. Roughly chop the peppers and add them to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer.
- Step 5: Stir in the smoked paprika, salt, and pepper. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Step 6: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot, stir in the heavy cream, and heat through. Do not boil. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over low heat on the stovetop, stirring occasionally, to prevent scorching and cream separation.
- Garnish each bowl with a swirl of cream, a sprinkle of fresh herbs like basil or parsley, and a crouton or two for added texture.
- For a deeper, smokier flavor, try grilling the red peppers over an open flame until charred before roasting them in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American