You will be surprised to see how delicious this soup is and how easy it is to make. Try this lovely recipe for roasted bell pepper soup and enjoy it with your loved ones.
4-5 red bell peppers
1-2 medium onions, peeled and cut into large chunks
4-5 garlic cloves
2 tablespoons extra virgin olive oil (plus for brushing)
2 celery stalks, chopped
3 cups vegetable broth
salt & pepper
Preheat the oven to 400F.
Wash the peppers and wipe them with kitchen towel. Cut them into halves and remove the seeds. Keep the peppers with the cut side down on a baking tray along with onion and garlic. Drizzle olive oil on top and sprinkle with salt and pepper. Bake for 30-35 minutes until the peppers and onions are slightly charred.
Remove the tray from the oven and let the peppers cool slightly. Remove the skin from the peppers and add them in a blender along with onions and garlic. Add celery and blend until smooth.
Heat olive oil in a pan. Once the oil is hot, transfer the puree in the pan. Add vegetable broth and bring the mixture to a boil. Adjust salt and pepper and cook for 3-4 minutes on low heat.