Ingredients

• 6 piece red bell peppers
• 1 piece yellow onion
• 3 clove garlic
• 3 tbsp olive oil
• 750 ml vegetable broth
• 120 ml heavy cream
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions

1. Roast the peppers

   Preheat oven to 220°C. Place whole red peppers on a baking sheet lined with parchment paper. Roast on high heat for 25-30 minutes, turning every 8-10 minutes until skins are charred and blistered all over and peppers feel soft when gently pressed. Do not open oven door frequently as this reduces the roasting temperature.

2. Steam and peel

   Transfer hot roasted peppers immediately to a bowl and cover tightly with plastic wrap. Let them steam for 15 minutes until skins loosen completely and peppers are cool enough to handle. Gently peel away all charred skin, remove stems and seeds, then roughly chop the flesh. Do not rinse the peppers as this removes the smoky flavor.

3. Sauté aromatics

   Dice the onion into small 5mm pieces and mince the garlic cloves. Heat olive oil in a large pot over medium heat for 1-2 minutes. Add onion and cook for 6-8 minutes, stirring occasionally, until soft and translucent. Add garlic and cook for 1 minute until fragrant. Do not let the garlic brown or it will taste bitter.

4. Add peppers and spices

   Add the roasted pepper pieces, paprika, salt, and black pepper to the pot. Cook over medium heat for 3-4 minutes, stirring frequently, until spices are fragrant and peppers are heated through. The mixture should smell aromatic and the peppers should glisten with oil. Do not cook too long or the peppers will lose their bright color.

5. Simmer with broth

   Pour in the vegetable broth and bring to a boil over high heat for 2-3 minutes. Reduce to low heat and simmer gently for 15-20 minutes until all vegetables are very tender and flavors are well combined. The liquid should reduce slightly and smell richly of roasted peppers. Do not boil vigorously or the vegetables will break down unevenly.

6. Blend until smooth

   Remove pot from heat and let cool for 5 minutes. Using an immersion blender, blend for 2-3 minutes until completely smooth with no visible chunks. Alternatively, transfer to a regular blender in batches and blend until silky. The bisque should be uniformly smooth and deep orange-red in color. Do not blend hot soup in a regular blender as it can explode.

7. Finish with cream

   Return blended soup to pot over low heat. Stir in heavy cream and butter, whisking gently for 2-3 minutes until fully incorporated and heated through. Taste and adjust seasoning as needed. The soup should be creamy, smooth, and steaming hot. Do not boil after adding cream or it may curdle.

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