French cuisine · Soups & Stews

Roasted Red Pepper Soup

Soup of oven-roasted red peppers with garlic and olive oil, smoky-sweet and deep red.

Ingredients · for 4 servings

• 6 red bell peppers
• 4 garlic cloves
• 1 onion
• 2 ripe tomatoes
• 800 ml vegetable broth
• 6 tbsp olive oil
• 1 tsp thyme
• 1 tsp sugar
• Salt, pepper

Instructions

1. Preheat the oven to 220°C top heat, halve and seed the peppers and place them cut-side down on a baking sheet; put the unpeeled garlic cloves alongside.
2. Drizzle with 3 tbsp olive oil and roast 25–30 min, until the pepper skins blister black and the garlic is soft.
3. Transfer the peppers immediately to a bowl, cover with a plate and let steam for 10 min, so the skin peels off easily.
4. Dice the onion and sweat it in the remaining olive oil for 5 min until translucent, add the peeled tomatoes and the garlic squeezed from its skin and simmer 5 min.
5. Stir in the peeled peppers with the thyme and sugar, pour in the vegetable broth and simmer uncovered for 15 min, then purée finely.
6. Season with salt and pepper, ladle into bowls and serve with a thread of olive oil and a few thyme leaves.