Instructions

1. Begin by preparing the red bell peppers. Preheat your oven to 450°F (230°C). Cut the peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, or until the skins are blistered and charred. Once roasted, remove from the oven and let them cool slightly before peeling off the skins.
2. While the peppers are roasting, prepare the other ingredients. Chop the onion and mince the garlic. Set aside.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft. Stir occasionally to prevent burning.
4. Add the minced garlic to the pot and sauté for an additional 1-2 minutes, or until fragrant. Be careful not to let the garlic burn, as it can become bitter.
5. Once the peppers are roasted and peeled, chop them into smaller pieces. Add the roasted red peppers to the pot with the onions and garlic, stirring to combine.
6. Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes, letting the flavors meld together.
7. After simmering, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth, then return it to the pot.
8. Stir in the heavy cream and season with salt and pepper to taste. Heat the soup over low heat, stirring gently until warmed through. Avoid boiling the soup after adding the cream to maintain its rich texture.
9. Once heated, taste the soup and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add more vegetable broth or water until the desired texture is reached.
10. Serve the cream of red pepper soup hot, garnished with a drizzle of additional cream or a sprinkle of fresh herbs, if desired. Enjoy your delicious and comforting soup!