Warming Things Up 🔥 February 2026 Cookbook Club Pick!

Ingredients

• 4 Red Bell Peppers (large, roasted, peeled, and seeded)
• 2 tablespoons Olive Oil (extra virgin)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 4 cups Vegetable Broth (low-sodium)
• 1/2 cup Heavy Cream (optional, for extra richness; can substitute coconut milk for vegan version)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 tablespoons Fresh Basil (chopped, for garnish)

Instructions

1. Roast the Peppers

   Preheat the oven to 425°F. Place the whole red bell peppers on a baking sheet and roast for 20‑25 minutes, turning once, until the skins are blistered and blackened.

   Time: PT25M

   Temperature: 425°F

2. Peel and Seed

   Remove the skins, stems, and seeds from the peppers, then roughly chop them.

   Time: PT5M

3. Sauté Aromatics

   In a large pot over medium heat, add olive oil. Sauté the chopped onion for 3‑4 minutes until translucent, then add the minced garlic and cook another 30 seconds.

   Time: PT4M

4. Combine Ingredients

   Add the roasted pepper pieces and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

   Time: PT10M

5. Blend the Soup

   Using an immersion blender, blend the soup directly in the pot until completely smooth. (If using a countertop blender, blend in batches and return to the pot.)

   Time: PT3M

6. Finish with Cream and Season

   Stir in the heavy cream (or coconut milk for a vegan version). Season with salt and freshly ground black pepper to taste. Simmer for another 2 minutes.

   Time: PT2M

7. Serve

   Ladle the hot soup into bowls, garnish with chopped fresh basil, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

12 g

Fat

10 g

Fiber

3 g