Ingredients:

  • 4 large red bell peppers
  • 1.4 kg ripe tomatoes
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large yellow onion
  • 2 tablespoons olive oil
  • 700 ml vegetable broth
  • 240ml heavy cream
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Fresh basil leaves

Instructions:

  1. Preheat oven to 200°C / 400°F. Toss peppers, tomatoes, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast until softened and slightly charred.
  2. While the vegetables are roasting, heat olive oil in a large pot over medium heat. Sauté the chopped onion until softened and translucent.
  3. Once the roasted vegetables are cool enough to handle, peel the garlic. Transfer the roasted vegetables and garlic to a blender or use an immersion blender directly in the pot. Blend until smooth.
  4. Pour the blended mixture into the pot with the sautéed onion. Add vegetable broth and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. Stir in heavy cream. Season with salt and pepper to taste. Heat through gently.
  6. Garnish with fresh basil leaves, if desired. Serve hot.