When slow-roasted peppers meet the delicate heat of chili, the result is a velvety soup that is sweet, aromatic, and mildly spicy. This recipe celebrates the full richness of the pepper, with oven-roasting bringing out its sweet and subtly smoky notes.
A comforting, easy-to-make recipe that is perfect for bringing a touch of sunshine to your plate.
Ingredients (serves 4) :
5 red bell peppers
1 onion
2 small potatoes
1 clove of garlic
500 ml vegetable broth
Cooking olive oil
Chili-infused olive oil
Salt & pepper
A few basil or parsley leaves for garnish
Recipe :
Preheat the oven to 220°C. Halve the peppers, remove the seeds, and place them on a baking sheet, skin-side up. Drizzle with a little olive oil.
Roast the peppers for 25 to 30 minutes, until the skins are well-colored and slightly charred in places.
Meanwhile, thinly slice the onion and sauté it for a few minutes in a saucepan with a drizzle of olive oil. Add the minced garlic and the potatoes, cut into small pieces.
Add the roasted peppers and the vegetable broth. Season with salt and pepper, then simmer for 20 minutes until the potatoes are tender.
Using an electric blender, blend the mixture until perfectly smooth. Adjust the consistency with a little extra broth if needed.
Serve piping hot, adding a generous drizzle of chili-infused olive oil just before serving. Finish with a few basil or parsley leaves and a grind of fresh pepper.
Gourmet tip : you can add a spoonful of crème fraîche or mascarpone when blending for an even creamier soup.
Bon appétit !
