Ingredients:

  • 3 lbs red bell peppers, halved and deseeded
  • 6 cloves garlic, unpeeled
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cups vegetable broth (low sodium)
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh basil leaves, packed

Instructions:

  1. Preheat oven to 425°F (218°C). Toss the halved peppers and unpeeled garlic cloves with olive oil and salt on a baking sheet.
  2. Roast for 20–25 minutes, turning once, until the pepper skins are blistered and mahogany-colored.
  3. Transfer peppers to a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the charred skins.
  4. In a pot, melt butter over medium heat and sauté diced onion until translucent and fragrant (about 5 minutes).
  5. Stir in the smoked paprika and thyme, cooking for 60 seconds until aromatic.
  6. Squeeze the roasted garlic out of its skin into the pot. Add the peeled roasted peppers and vegetable broth.
  7. Bring to a gentle simmer for 10 minutes to marry the flavors.
  8. Stir in the heavy cream and lemon juice.
  9. Use an immersion blender to process the mixture until completely smooth and velvety.