Roasted Red Pepper Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted red pepper velouté is one of my favorite go to recipes when I want something impressive but don't have much time. Red peppers are packed with vitamin C, which is great for your immune system, and the whole dish comes together in just 45 minutes from start to finish. The beauty of this soup is that it requires just a handful of simple ingredients you probably already have at home, making it both budget friendly and incredibly easy to pull together on a weeknight. The roasting brings out a natural sweetness in the peppers that makes this velvety soup feel like pure comfort in a bowl.
Ella x
Ingredients
- 4red peppers
- 237 mlonions
- 3 clovesgarlic
- 1 Lchicken broth
- 120 mlheavy cream
- 60 gbutter
- 8 gsalt
- 4 gblack pepper
- 237 mlfresh parsley
Detail level
Instructions
- 1
Preheat your oven to 400°F (200ºcc).
- 2
Place the red peppers on a baking sheet and roast for 30 minutes, or until the skin is blistered and charred.
Tip: Use gloves to protect your hands.
- 3
Peel the peppers, discarding the skin, and place them in a blender with the onions and garlic.
- 4
Blend the mixture until smooth, then transfer it to a saucepan.
Tip: Use a hand blender if needed.
- 5
Add the chicken broth, heavy cream, butter, salt, and black pepper to the saucepan.
- 6
Bring the mixture to a simmer over medium heat, then reduce the heat to low and let cook for 10 minutes.
Tip: Use a slotted spoon to remove the butter solids.
- 7
Purée the soup with an immersion blender or a regular blender until smooth.
Tip: Be careful when handling hot soup.
- 8
Stir in the parsley and adjust the seasoning if needed.
Tip: Serve immediately.
- 9
Garnish with additional parsley if desired.
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