Ingredients:

  • 3 large red bell peppers, halved and seeded (approx. 1.5 lbs / 680g)
  • 1 medium yellow onion, quartered (approx. 7 oz / 200g)
  • 4 cloves garlic, peeled (approx. 15g)
  • 2 tbsp extra virgin olive oil
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp fresh basil, chopped
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • ½ cup heavy cream
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 450°F (230°C). Toss the halved peppers, quartered onion, and garlic cloves in olive oil. Arrange them skin-side up on the baking sheet.
  2. Roast for 15–20 minutes until the pepper skins are blistering and charred mahogany-colored.
  3. Transfer the roasted vegetables and any juices from the pan into a pot. Pour in the vegetable broth, thyme, and salt.
  4. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Remove the pot from heat and stir in the fresh basil.
  6. Use an immersion blender directly in the pot, or transfer to a high-speed blender, and process until completely smooth and glossy.
  7. Stir in the heavy cream and lemon juice. Taste and adjust seasoning.