Red Pepper Soup

This roasted red pepper soup is a rich, smoky, and vibrant dish packed with flavor. Finished with a drizzle of crème fraîche and pesto, it’s perfect for cozy meals with crusty bread!

Ingredients

• 6 red bell peppers or pointed peppers (approx. 1.6 lbs / 750g)
• 1 yellow onion (diced)
• 5 sun-dried tomatoes (jarred, drained)
• 4 garlic cloves (peeled and left whole)
• 1/2 tablespoon fresh lemon juice (a squeeze)
• 2.5 cups vegetable stock (600ml)
• Salt and black pepper (to taste)
• 1 tablespoon olive oil
• 1–2 tablespoons homemade pesto (optional, for flavor boost)
• Crème fraîche (for garnish)

Directions

1. Preheat the Oven: Set your oven to 200°C (400°F).
2. Prepare the Peppers and Garlic: Roughly chop the red peppers and arrange them on a large baking tray along with the peeled whole garlic cloves.
3. Drizzle everything with olive oil, then season with salt and pepper.
4. Roast in the oven for about 40 minutes, or until the peppers are slightly charred.
5. Sauté the Onion: While the peppers are roasting, finely chop the onion.
6. Heat a drizzle of olive oil in a large pot over medium heat, then sauté the onion until soft and translucent.
7. Combine Ingredients: Once the peppers and garlic are done roasting, add them to the pot with the sautéed onion.
8. Stir in the sun-dried tomatoes and vegetable stock.
9. Simmer and Blend: Bring the mixture to a simmer and cook for about 10 minutes.
10. Turn off the heat, then use an immersion blender to blend the soup until completely smooth.
11. Season and Finish: Taste the soup and adjust the seasoning. (Usually, only black pepper is needed, as the stock and sun-dried tomatoes provide enough saltiness.)
12. Stir in a splash of freshly squeezed lemon juice for brightness.
13. Serve: Ladle the soup into bowls, then drizzle with crème fraîche and a dollop of homemade pesto.
14. Serve with a chunk of crusty bread on the side for dipping.