Roasted Red Bell Pepper Soup

Recipe View Preheat your oven's broiler. (5 minutes)

Recipe View Place the red bell peppers on a baking sheet lined with foil. Broil on the top rack, turning frequently with tongs, until the skins are blackened and blistered on all sides. (10-15 minutes)

Recipe View Transfer the blackened peppers to a paper bag or a heat-safe bowl covered with plastic wrap. Close tightly and let them steam for 20-30 minutes. This will loosen the skins. (20-30 minutes)

Recipe View Once cooled, peel the skins off the peppers, remove the stems and seeds, and roughly chop the roasted pepper flesh. (10 minutes)

Recipe View In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent. (5 minutes)

Recipe View Add the minced garlic and cook for another minute, until fragrant. (1 minute)

Recipe View Add the chopped roasted red bell peppers to the pot and sauté for 2-3 minutes, stirring occasionally. (2-3 minutes)

Recipe View Pour in the chicken broth and add the drained and rinsed cannellini beans. Stir well to combine. (2 minutes)

Recipe View Bring the soup to a simmer, then reduce heat to low and cook for 15 minutes to allow the flavors to meld. (15 minutes)

Recipe View Carefully transfer the soup to a blender in batches (or use an immersion blender) and puree until completely smooth. (5 minutes)

Recipe View Return the pureed soup to the pot and heat gently over low heat for 5 minutes. Season with salt and pepper to taste. (5 minutes)

Recipe View Serve hot or cold, garnished as desired. A dollop of sour cream or goat cheese adds richness, while chopped watercress provides a fresh, peppery note.