Red Pepper Soup Recipe

Preheat the broiler. Place the red bell peppers on a baking sheet and broil for about 5 minutes on each side, until the skin is charred.

Remove the peppers from the broiler and place them in a plastic bag. Let them steam for a few minutes, then peel off the skin and remove the seeds and stem.

In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.

Add the roasted red peppers, diced tomatoes, vegetable broth, smoked paprika, and cayenne pepper (if using) to the pot. Stir well.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Use an immersion blender or transfer the soup to a blender, and blend until smooth and creamy.

Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh basil leaves.