Emulsifier Free Classic Roasted Red Pepper Soup
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Learn more →Ingredients
4 servings
- 4 large red bell peppers (about 2 lb total)
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tsp sherry vinegar or red wine vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil leaves, torn (optional)
- 2 tbsp heavy cream, for drizzling (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Place the whole red bell peppers on a rimmed baking sheet and broil, turning with tongs every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 18–22 minutes total.
- 2
Transfer the charred peppers to a large bowl, cover tightly with plastic wrap or a plate, and let them steam for 15 minutes. Once cool enough to handle, peel off and discard the charred skins, remove the stems and seeds, and roughly tear the flesh. Reserve any juices that collect in the bowl.
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