📝 About This Recipe
This velvety soup captures the essence of late-summer harvests, blending the intense sweetness of charred bell peppers with the earthy warmth of Spanish smoked paprika. Originating from the Mediterranean tradition of fire-roasting vegetables, this dish transforms humble ingredients into a luxurious, silk-like puree. It is a vibrant, soul-warming bowl that balances smoky undertones with a bright, acidic finish of balsamic glaze.
🥗 Ingredients
The Roast
- 6 large Red Bell Peppers (halved and deseeded)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 head Garlic (top sliced off to expose cloves)
The Soup Base
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (peeled and grated to melt into the broth)
- 4 cups Vegetable Stock (low-sodium, high quality)
- 1.5 teaspoons Smoked Paprika (Pimentón) (sweet or bittersweet variety)
- 1 teaspoon Dried Thyme
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 1/2 cup Heavy Cream (or full-fat coconut milk for dairy-free)
- 1 tablespoon Balsamic Vinegar (aged for best flavor)
- to taste Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 1/4 cup Fresh Basil Leaves (chiffonade cut)
- 2 tablespoons Crumbled Feta Cheese (provides a salty contrast)
- 1 tablespoon Pine Nuts (lightly toasted)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
-
2
Place the halved bell peppers skin-side up on the baking sheet. Drizzle the exposed garlic head with a teaspoon of olive oil, wrap it in foil, and place it on the tray alongside the peppers.
-
3
Roast for 25-30 minutes until the pepper skins are charred and blistered. The garlic should be soft and fragrant.
-
4
Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes; this makes the skins slide right off.
-
5
Once cooled slightly, peel the charred skins from the peppers and discard. Squeeze the roasted garlic cloves out of their papery skins into a small bowl and mash into a paste.
-
6
In a large Dutch oven or heavy-bottomed pot, heat the remaining olive oil over medium heat. Add the diced onion and grated carrot, sautéing for 6-8 minutes until softened and translucent.
-
7
Stir in the roasted garlic paste, smoked paprika, dried thyme, and red pepper flakes. Cook for 1 minute until the spices are toasted and aromatic.
-
8
Add the roasted pepper flesh and the vegetable stock to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to allow flavors to meld.
-
9
Using an immersion blender, puree the soup until completely smooth. For an ultra-fine, restaurant-quality texture, you can pass the liquid through a fine-mesh sieve.
-
10
Return the pot to low heat. Stir in the heavy cream and balsamic vinegar. Season generously with kosher salt and black pepper to taste.
-
11
Simmer for an additional 2-3 minutes until the soup is heated through. Do not let it reach a hard boil once the cream is added.
-
12
Ladle the vibrant soup into warmed bowls. Top with a sprinkle of feta, fresh basil, and toasted pine nuts before serving.
💡 Chef's Tips
Don't skip the steaming step for the peppers; the steam is what loosens the skin for a perfectly smooth soup. If you don't have time to roast fresh peppers, two 12-ounce jars of roasted red peppers (drained) work well in a pinch. Balance is key: if the soup feels too acidic, add a teaspoon of honey or brown sugar to round it out. For a deeper smoky flavor, use a 'Hot' smoked paprika or add a tiny drop of liquid smoke. Always warm your bowls before serving to keep this creamy bisque at the perfect temperature.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread or a grilled Gruyère cheese sandwich for the ultimate comfort meal. Pairs beautifully with a crisp, chilled Sauvignon Blanc or a dry Rosé. A side arugula salad with a lemon-tahini dressing provides a fresh, peppery contrast to the soup's richness. For a vegan version, swap the heavy cream for cashew cream and skip the feta garnish. Drizzle with a high-quality herb-infused oil just before serving for an elegant finish.