Make the most of your farmers' market haul with this super easy soup. Watch Feast TV host Cat Neville make this recipe from start to finish in our Good to Grow episode.
Roasted Red Pepper Soup
- 4 red bell peppers
- Extra-virgin olive oil
- 1 red onion, diced
- 4 cloves garlic, smashed
- 4 cups vegetable broth
- Salt and freshly ground black pepper, to taste
- ½ cup heavy cream
- Chopped parsley, for garnish
- Feta cheese, for garnish
| Preparation | Preheat the oven to 500°F. Place whole red peppers on a rimmed cookie sheet and roast, turning two or three times, until blackened and soft, about 20 minutes.
When peppers are roasted, pull pan from oven and cover tightly with aluminium foil to steam the peppers and leave, undisturbed, for 20 or 30 minutes, until the peppers are cool enough to handle. While peppers rest, heat a good amount of olive oil in a medium saucepan and add the onion, cooking slowly, stirring occasionally, and caramelizing the onions to develop flavor.
Uncover peppers and remove stems, seeds and slide skins from the flesh, then chop coarsely. Add peppers, smashed garlic and any juices that have accumulated in the cookie sheet to the saucepan, stirring to combine with the onion. When the mixture is fragrant, add in the vegetable broth and season with salt and pepper to taste. Allow everything to simmer until the flavors are melded and then turn off heat and blend with an immersion blender until smooth. Stir in cream, taste and adjust seasoning and serve with chopped parsley and crumbled Feta.