Roasted Red Pepper Potage

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30 minutes, or until the skin is blistered and charred.

   Tip: Be careful when handling hot peppers.

2. 2

   In a large pot, sauté the onions, garlic, carrots, and celery in olive oil until the vegetables are tender.

   Tip: Use a large pot to prevent the soup from boiling over.

3. 3

   Add the roasted red peppers, chicken broth, red wine, tomato paste, canned diced tomatoes, thyme, salt, and pepper to the pot.

   Tip: Use a wooden spoon to scrape the bottom of the pot.

4. 4

   Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

   Tip: Use an immersion blender to puree the soup for a smooth texture.

5. 5

   Stir in the crème fraîche and adjust the seasoning to taste.

   Tip: Serve the soup hot, garnished with a sprinkle of crème fraîche and a few fresh herbs, if desired.

6. 6

   Ladle the soup into bowls and serve immediately.

   Tip: You can also serve the soup with a swirl of crème fraîche and a sprinkle of paprika, if desired.