Ingredients:

  • 4 large red bell peppers (about 960g total)
  • 1 medium onion, chopped (about 150g)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 4 cups vegetable broth (960ml)
  • 1 cup heavy cream (240ml) or coconut cream for a dairy-free option
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Core and quarter the red bell peppers, removing seeds and membranes. Place peppers on a roasting pan, skin side up.
  3. Drizzle with olive oil and roast in the oven for about 25-30 minutes until skins are charred and blistered. Optional: Cover with foil after 15 minutes to speed up the roasting.
  4. While peppers roast, heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
  5. Once the peppers are roasted, let them steam for 5 minutes in a covered bowl to loosen skins. Peel off the skins and add the peppers to the pot with sautéed onions and garlic.
  6. Pour in the vegetable broth, bring to a simmer, and cook for another 5 minutes. Blend the mixture using an immersion blender until smooth.
  7. Stir in the heavy cream, adjusting the consistency with additional broth if needed. Season with salt and pepper. Heat through and serve warm.