Creamy Roasted Pepper Soup

A velvety, comforting soup that is great for Thanksgiving parties. The smoked sweetness of the red bell peppers adds a nice touch to the creamy base, making it a great starter for your holiday meal.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Roast the red bell peppers in the oven for 20 to 25 minutes, or until they are charred

Keep them on a baking sheet

Take the peppers out of the oven and let them cool down a bit before you peel them

Put olive oil in a big pot and heat it over medium-low heat

Cut up some onions and garlic and add them

About 5 minutes of cooking will soften the food

Cook the vegetables and add the vegetable broth to the pot

Turn the heat down to low and cook for 10 minutes

Blend the soup until its smooth, either with an immersion blender or by adding small amounts at a time to a regular blender

Bring the soup back to the pot and add the heavy cream

Add pepper and salt to taste

Simmer for five more minutes, then take the pot off the heat

Hot soup should be served with fresh basil leaves on top

Have fun