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1. Preheat your oven grill/broiler to high (230°C / 450°F). Halve the red bell peppers and remove the seeds. Place them cut-side down on a baking tray lined with foil and roast under the grill for 15–18 minutes, until the skins are deeply charred and blistered.
3 piece Red bell pepper
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2. Transfer the charred peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. Peel away the blackened skins — they should slip off easily — then roughly chop the flesh and set aside.
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3. Heat the olive oil in a large saucepan over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, for 8–10 minutes until soft and lightly golden. Add the garlic, smoked paprika, dried oregano, and chili flakes, and cook for a further 1–2 minutes until fragrant.
1 piece Yellow onion,
4 clove Garlic clove,
3 tbsp Extra virgin olive oil,
1 tsp Smoked paprika,
0.5 tsp Dried oregano,
0.2 tsp Chili flakes,
Salt
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4. Add the roasted peppers, canned tomatoes (crushing them with your hand as you add them), tomato purée, and vegetable stock. Stir everything together and bring to a gentle simmer. Cook uncovered for 15 minutes to let the flavors meld.
2 cup Mutti tomato purée (passata),
3 piece Red bell pepper,
1 can Canned whole peeled tomatoes,
1.5 cup Vegetable stock
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5. Remove the pan from the heat. Using an immersion blender, blend the soup until completely smooth and velvety. Alternatively, transfer in batches to a blender (be careful with hot liquid — leave the lid slightly ajar). Return to low heat.
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6. Stir in the balsamic vinegar, then taste and adjust seasoning with salt and black pepper. If the soup is too thick, add a splash more stock or water. Simmer for a further 2–3 minutes.
1 tbsp Balsamic vinegar,
Salt,
Black pepper
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7. Ladle the soup into bowls and finish with a swirl of cream or crème fraîche, a drizzle of extra virgin olive oil, and fresh basil leaves. Serve immediately with crusty bread if desired.
8 piece Fresh basil leaves (garnish),
4 tbsp Heavy cream or crème fraîche (garnish)
By james
