Ingredients
4 large red bell peppers, halved and seeds removed
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 medium carrot, peeled and chopped
3 cups vegetable broth
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/2 cup heavy cream or coconut milk (optional, for creaminess)
Fresh basil or parsley, for garnish
Instructions
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Roast the Peppers: Preheat your oven to 425°F (220°C). Place the red pepper halves skin-side up on a baking sheet. Roast for 20–25 minutes, or until the skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and roughly chop.
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Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and carrot. Cook until softened, about 5–7 minutes.
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Simmer: Add the roasted peppers, vegetable broth, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Blend: Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Return to pot if using a blender.
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Add Cream (Optional): Stir in heavy cream or coconut milk for a creamy version. Heat through but do not boil.
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Serve: Ladle into bowls and garnish with fresh herbs.