Creamy Roasted Red Pepper and Onion Soup
Roasting the peppers first is what defines this soup: it concentrates their sweetness and adds a natural smokiness that no amount of simmering would produce. With very few ingredients you get an intense color and a deep flavor.
The second trip to the oven, once the soup is already blended and portioned, is not decoration either — ten more minutes in individual dishes concentrate it a little further and bring the edges together.
Ingredients
- 16 small red bell peppers (or 6 large)
- 1 red onion
- 2 garlic cloves
- 500 ml vegetable (or beef) stock
- Extra virgin olive oil
- Fresh oregano or thyme
- Salt and black pepper, to taste
Method
- 1
Clean the peppers, removing the seeds. Lay them on a baking sheet along with the red onion cut into thick rings and the sliced garlic.
- 2
Season with salt, pepper and a generous drizzle of olive oil. Roast at 200 °C for 30 minutes, until the vegetables are tender — this is where the sweetness and the smoke come from.
- 3
Blend the roasted vegetables with the hot stock until completely smooth and even.
- 4
Divide the soup between individual ovenproof dishes and return them to the hot oven for 10 minutes more, to concentrate the flavors.
- 5
Serve with a final drizzle of extra virgin olive oil and a scattering of chopped fresh herbs.
Vegan and Plant-Based Recipes
The plant world offers an endless universe of colors, aromas and textures. This collection gathers our favorite dishes that celebrate exactly that: recipes built to bring out the best in every ingredient — for anyone cooking without animal products, and for everyone who simply enjoys fresh, vibrant food.
