Roasted Red Pepper Soup

Instructions

1. 1

   Preheat the oven to 200°C. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blistered and charred. Remove from the oven and let cool.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the garlic and onion and sauté until the onion is translucent, about 5 minutes.

3. 3

   Add the paprika, salt, and black pepper to the pot and stir to combine. Cook for 1 minute.

4. 4

   Add the canned tomatoes, chicken broth, and roasted red peppers to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

5. 5

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.

6. 6

   If desired, stir in the heavy cream to add a creamy texture to the soup.

7. 7

   Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley.

8. 8

   Optional: Serve with a dollop of sour cream or a sprinkle of crushed red pepper for added flavor and heat.