Creamy Roasted Red Pepper Soup

Ingredients

Red bell peppers

4 large, halved and seeded

Olive oil

2 tablespoons, divided

Onion

1 medium, chopped

Garlic

3 cloves, minced

Vegetable broth

4 cups

Tomato paste

2 tablespoons

Heavy cream

1 cup

Fresh basil

1/4 cup, chopped plus extra for garnish

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers in half and remove the seeds and stems. Place the peppers on a baking sheet, cut side down, and drizzle with 1 tablespoon of olive oil.
3. Roast the peppers in the oven for 25-30 minutes, or until the skins are charred and blistered.
4. Remove the peppers from the oven and let them cool in a bowl covered with plastic wrap. Once cooled, peel off the skins.
5. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
6. Add the roasted red peppers, vegetable broth, and tomato paste to the pot. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
8. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
9. Stir in the heavy cream and the chopped fresh basil. Season with salt and pepper to taste.
10. Simmer the soup for an additional 5 minutes to heat through.
11. Serve the roasted red pepper soup hot, garnished with additional fresh basil leaves.