Ingredients:

  • 3 large red bell peppers, halved and deseeded (approx. 1 lb / 450g)
  • 6 cloves garlic, peeled (approx. 0.5 oz / 15g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 2 cups vegetable broth (low sodium)
  • 1 tsp fresh thyme leaves
  • 1/4 cup heavy cream
  • 1 tsp lemon juice

Instructions:

  1. Preheat the oven to 425°F (220°C). Place bell pepper halves cut-side up and garlic cloves on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes until the skins are blistered and mahogany-colored.
  2. Melt butter in a medium heavy-bottomed pot over medium heat. Add diced onions and sauté until translucent and fragrant, approximately 5 minutes.
  3. Stir in the roasted garlic (smashed) and fresh thyme leaves. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes to allow the flavors to marry.
  4. Add the roasted peppers to the pot. Use a high-speed blender or immersion blender to puree the mixture until completely smooth.
  5. Return the soup to low heat and stir in the heavy cream and lemon juice until glossy and uniform.