Roasted Bell Pepper Soup

Preparation time: 15 minutes Cooking time: 40 minutes Serving size: 4Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, peeled and chopped
• 2 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional garnish: Fresh basil leaves, drizzle of cream, croutons

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the bell pepper halves, skin side up, on the prepared baking sheet.
3. Drizzle the bell peppers with 1 tablespoon of olive oil, ensuring they are well coated. Roast them in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered.
4. Remove the bell peppers from the oven and transfer them to a heatproof bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let them steam for about 10 minutes. This will make it easier to peel off the skins.
5. Once cooled, peel off the charred skins from the bell peppers. Discard the skins and roughly chop the roasted bell peppers.
6. In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, and chopped carrot. Sauté for about 5 minutes, until the vegetables have softened.
7. Add the diced potatoes to the pot and stir for a minute to coat them with the oil and vegetable mixture.
8. Pour in the vegetable or chicken broth and add the dried thyme and smoked paprika. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.
9. Add the chopped roasted bell peppers to the pot and stir to incorporate them into the soup.
10. Using an immersion blender or a regular blender (working in batches if needed), puree the soup until smooth and creamy. If using a regular blender, be sure to allow the soup to cool slightly and blend in small batches to prevent splattering.
11. Return the soup to the pot and season with salt and pepper to taste. Heat it over low heat until warmed through.
12. Ladle the roasted bell pepper soup into bowls. Garnish with fresh basil leaves, a drizzle of cream, and croutons if desired.
13. Serve the soup hot and enjoy its rich and smoky flavors.

Note: This soup can be stored in the refrigerator for a few days and reheated when ready to serve. It can also be frozen for future enjoyment.

Indulge in the velvety goodness of this roasted bell pepper soup and savor the delightful flavors of roasted peppers in every spoonful!