The World’s Best Soup!

Ingredients

• 4 pieces Red Bell Peppers (large, roasted under broiler until skin blackens, then peeled and seeded)
• 1/4 cup Unsalted Butter (cut into cubes, softened)
• 1/4 cup All-Purpose Flour (for béchamel, sifted)
• 2 cups Milk (2% milk; can substitute half‑and‑half or whole milk for richer sauce)
• 2 tablespoons Olive Oil (extra‑virgin, for sautéing onion)
• 1 small Yellow Onion (finely chopped)
• 2 pieces Garlic Cloves (minced; added to béchamel)
• 4 cups Chicken Broth (homemade or low‑sodium store‑bought; can use vegetable broth for vegetarian version)
• 2 tablespoons Tomato Paste (adds depth and slight thickness)
• 1/4 cup Heavy Cream (for extra richness; optional)
• 2 tablespoons Goat Cheese (crumbled, for garnish)
• to taste Salt
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Roast the Peppers

   Place the red bell peppers on a baking sheet and broil on high, turning every 5 minutes, until the skins are blackened all over (about 15‑20 minutes).

   Time: PT20M

   Temperature: high broil

2. Peel and Seed

   Transfer the hot peppers to a bowl, cover with plastic wrap for 5 minutes, then peel off the charred skin, remove stems and seeds, and set the roasted flesh aside.

   Time: PT5M

3. Make the Béchamel

   In a saucepan melt 1/4 cup butter over medium heat, whisk in 1/4 cup flour and cook 1 minute until lightly golden. Slowly whisk in 2 cups milk, add minced garlic, salt and black pepper, and simmer 4‑5 minutes, stirring constantly, until thickened.

   Time: PT7M

   Temperature: medium

4. Sauté Onion

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté 3‑4 minutes until translucent.

   Time: PT4M

   Temperature: medium

5. Combine Peppers and Broth

   Add the roasted pepper flesh to the pot, stir for 1 minute, then pour in 4 cups chicken (or vegetable) broth and 2 tbsp tomato paste. Bring to a boil, then reduce to a simmer for 5 minutes.

   Time: PT6M

   Temperature: medium

6. Incorporate Béchamel

   Gradually whisk the prepared béchamel into the hot soup, ensuring a smooth consistency. Use the immersion blender to blend the entire mixture until completely smooth, about 2 minutes.

   Time: PT3M

   Temperature: medium

7. Finish the Soup

   Return the blended soup to a gentle simmer for 3‑4 minutes to thicken. Stir in 1/4 cup heavy cream for extra richness, adjust salt and pepper to taste.

   Time: PT5M

   Temperature: low simmer

8. Serve and Garnish

   Ladle the soup into bowls, sprinkle each with 2 tbsp crumbled goat cheese, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g