Roasted Red Pepper Soup

Ingredients

• Fresh basil (for garnish)
• Salt and pepper (to taste)
• Heavy cream (1/2 cup)
• Tomato paste (2 tablespoons)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1, chopped)
• Olive oil (2 tablespoons)
• Red bell peppers (4)

Instructions

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